Sunday, February 10, 2013
From Skinny Bitch: Ultimate Everyday Cookbook, pg. 173
This is supposed to be a side, but I could eat this as a meal too
3C veggie broth
1C uncooked pearly barley
1 (14 oz) can red kidney beans, drained and rinsed
1/2C chopped yellow pepper
1/2C chopped green pepper
2tbsp (vegan) Worcestershire sauce
1/4C olive oil
1 garlic clove
2tbsp chopped fresh parsley
salt and pepper to taste
In a medium bowl, bring broth to a boil. Add barley and stir. Cover tightly and reduce heat to low. Simmer 35-40 minutes, or until barley is tender and liquid is absorbed.
In a large bowl, combine beans and bell peppers. In a small bowl, prepare dressing by whisking together the Worcestershire sauce, oil, garlic, and parsley. Add the barley to the bean mixture and mx well. Drizzle with dressing and add salt and pepper to taste.
Sat Fat: 0g