How To make Barley and Bean with Fresh Mint (Vegan)
How To make Barley and Bean with Fresh Mint (Vegan)
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1 1/2 c Pearled barley 3 1/2 c Vegetable broth or stock 2 c Fresh cooked or canned white Kidney beans 2 tb 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 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. Posted by "Joseph B. McKay III" to the Fatfree Dig. Vol 12 Issue 22 11-23-94. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. --- 1.80?
How To make Barley and Bean with Fresh Mint (Vegan)'s Videos
This is the best vegan barley bibimbap recipe ever! Barley bibimbap is a popular street food in Korea and they always serve the bibimbap along with some yummy Korean cabbage soup (woogeojiguk). This meal is so nutritious, healthy, and delicious. The gochujang sauce is out of this world. I hope you enjoy the recipe!
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Here are some vegan Korean recipes that you might like: THE BEST VEGAN KIMCHI RECIPE
EASY VEGAN JAPCHAE RECIPE
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3 cups of pearl barley 1 cup chopped parsley 1 cup sliced cherry tomatoes 1 cup sliced black olives juice of 1 lemon 2 cloves of garlic 2 tsp salt 2 tbs olive oil fresh ground pepper
BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► TIMESTAMPS: 00:00 Intro 00:43 Dice the vegetables 02:40 Drain and rinse the black beans 03:08 Saute the veggies and simmer the soup 04:35 Blend a portion of the soup 05:49 Store or freeze the soup for the future 06:28 Garnish the soup with your favorite toppings 07:06 Taste test
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How to Make a Barley Salad
- SUB HERE! Here is a super nutritious, delicious and frugal salad recipe. Loads of protein and fiber and low fat. Enjoy! Print this recipe at
How to make Tabouleh Salad with Barley - by geoffmobile
Geoff from shows how to make Tabbouleh تبولة tabouleh tabbouli tabouli salad.
It's a fresh summer salad made with barley, fresh herbs, lemon juice, olive oil, and garlic. I also threw in some amazing ripe Heirloom Tomatoes. Goes great with a main dish such as fish, meat, or tofu.
Recipe thanks to Vegan, vegetarian, and dairy-free.
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Cheers, Geoff
Technical notes: Camera: Sony Cybershot DSC-HX30v Sound: Zoom H1 and Sennheiser Lav Mic. Edited with Adobe Premiere Pro CS5.5. Audio processed in Audacity.
Original synthesizer music created and performed by Geoff Peters (myself!), used with permission. For more music from me please visit my website at: