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Serves: 6
Preparation time: 15 minutes
Cooking time: 1 hour


  • 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

    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


  • 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.
    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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