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
 
 PREPARATION
      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.  
 
 RECIPE BY Joe McKay <MCKAY_J@A1.EOP.GOV>