Live-Well: Barley Supper Salad Recipe
Recipe
Ingredients
3 cup Vegetable stock
1 cup Pearl or pot barley
1 Bay leaf
2 Carrots, chopped
2 Celery stalks, chopped
4 Green onions
1/2 Sweet green pepper
19 oz Canned red kidney beans
DRESSING
1/4 cup Vegetable stock
1/3 cup Red wine vinegar
1 tablespoon Dijon mustard
2 teaspoon Dried basil
1 teaspoon Dried thyme
1/3 cup Olive oil
1/4 cup Fresh parsley, chopped
Lettuce leaves
Recipe
Preparation
In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce
heat, cover and simmer for 40 minutes. Stir in carrots and celery;
cook for 5 mins. or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork.
Meanwhile, chop onions and green pepper; drain and rinse beans. Add to
barley mixture.
Dressing: Whisk together stock, vinegar, mustard, basil and thyme.
Whisk in oil. Toss with barley mixture. Refrigerate for at least 2
hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.
Per Serving: about 330 calories, 9 g protein, 13 g fat, 47 g
carbohydrate very high source fibre, good source iron.
Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
Servings:
6
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Food Tips of the Week
Losing weight
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Eliminating carbs may mean missing out on required nutrients from healthy foods which must be part of any sensible diet, particularly those obtained from vegetables, fruits and whole grains.
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( includes pickled shallots, chives and spring onions)
The alliaceae family of vegetables is rich in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
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Live-Well: Barley Supper Salad Recipe Index from Recipes 4U
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