Recipe
BARLEY SUPPER SALAD
Serves: 6
Preparation time: 15 minutes If they like it, it serves 6 otherwise
Cooking time: 1 hour
Totaltime: 1 hour 15 minutes
Ingredients
- 3 cups vegetable stock
- 1 cup pearl barley
- 1 bay leaf
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 green onions
- 1/2 green pepper
- 1-19 ounce can red kidney beans
- Dressing:
- 1/4 cup vegetable stock
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/3 cup olive oil
- 1/4 cup chopped fresh parsley
Preparation
-
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 minutes 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.
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