Barley Supper Salad

This great vegetarian dish comes from the January 1996 issue of Canadian Living (my very favourite magazine!). If you insisted on some kind of meat, though, some diced cooked chicken would be great! I'd use the easy poached chicken from my files for this! Serves 6.

3 cups defatted vegetable stock
1 cup barley, pearl or pot
1 bay leaf
2 carrots -- chopped
2 stalks celery -- chopped
4 green onions -- chopped
1/2 green bell pepper -- chopped
1 - 19 ounce - can kidney beans, drained and rinsed

Dressing:

1/4 cup defatted vegetable stock
1/3 cup red wine vinegar
1 Tablespoon dijon mustard
2 teaspoons dried whole basil
1 teaspoon dried whole thyme
1/3 cup olive oil
1/4 cupchopped fresh parsley

In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 min. Stir in carrots and celery; cook for 5 min longer, or until stock is absorbed and barley is tender. Discard bay leaf. Transfer barley to large bowl and fluff with fork. Add onions and green pepper; add, with beans, to barley mixture.

Dressing: whisk together first 5 ingredients; whisk in oil. Toss with barley mixture. Chill at least 2 hours (up to 8). Stir in parsley.

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