Date: Tue, 22 Nov 94 09:54:00 -0400
From: "Joseph B. McKay III" (MCKAY_J@a1.eop.gov)
RECIPE:BARLEY AND BEAN WITH FRESH MINT (VEGAN-VEGETARIAN)
1.5 cups pearled barley
3.5 cups vegetable broth or stock
2 cups fresh cooked or canned white kidney beans
2 tbs 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
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
RECIPE BY Joe McKay (MCKAY_J@A1.EOP.GOV)