Recipe - Barley And Bean With Fresh Mint (Vegan)

1 One half cup Pearled barley
3 One half cup Vegetable broth or stock
2 cup Fresh cooked or canned white
Kidney beans
2 tablespoon Fresh mint chopped or 1 tbs
Dry mint

In a medium sauce pan bring the 3.5 cups of vegetable broth or stock to a
boil. Slowly add the 1.5 cup of pearled barley. Reduce heat to low and
cover. Simmer 35 to 45 minutes or until all of the broth or stock has been
absorbed and the barley is tender.

Rinse the kidney beans in a colander or sieve and allow to drain. Chop the
mint.

Add the beans to the cooked pearled barley and cook on low until heated,
approximately 5 minutes. Remove form the heat. Add the mint and mix well.
Garnish with a few mint sprigs.

Serve hot. Makes 4 side dish servings. Reheats well in a microwave.

Posted by "Joseph B. McKay III" MCKAY_J@a1.eop.gov to the Fatfree Dig.
Vol 12 Issue 22 112394.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV. ~ 1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini