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Add a photoServings: 4
Ingredients
- 1 1/2 c. Pearled barley
- 3 1/2 c. Vegetable broth or possibly stock
- 2 c. Fresh cooked or possibly canned white Kidney beans
- 2 Tbsp. Fresh mint minced or possibly 1 tbs Dry mint
Directions
- In a medium sauce pan bring the 3.5 c. of vegetable broth or possibly stock to a boil. Slowly add in the 1.5 c. of pearled barley. Reduce heat to low and cover. Simmer 35 to 45 min or possibly till all of the broth or possibly stock has been absorbed and the barley is tender.
- Rinse the kidney beans in a colander or possibly sieve and allow to drain. Chop the mint.
- Add in the beans to the cooked pearled barley and cook on low till heated, approximately 5 min. Remove form the heat. Add in the mint and mix well.
- Garnish with a few mint sprigs.
- Serve warm.
- Makes 4 side dish servings. Reheats well in a microwave.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.88g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 830mg | 35% |
| Potassium 215mg | 6% |
| Total Carbs 61.02g | 16% |
| Dietary Fiber 11.8g | 39% |
| Sugars 2.35g | 2% |
| Protein 7.47g | 12% |
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