| 1 | In a medium sauce pan bring the 3.5 cups of vegetable broth or stock to a boil. |
| 2 | Slowly add the 1.5 cup of pearled barley. |
| 3 | Reduce heat to low and cover. |
| 4 | Simmer 35 to 45 minutes or until all of the broth or stock has been absorbed and the barley is tender. |
| 5 | rinse the kidney beans in a colander or sieve and allow to drain. |
| 6 | Chop the mint. |
| 7 | add the beans to the cooked pearled barley and cook on low until heated, approximately 5 minutes. |
| 8 | Remove form the heat. |
| 9 | Add the mint and mix well. |
| 10 | Garnish with a few mint sprigs. |
| 11 | serve hot. |
| 12 | Makes 4 side dish servings. |
| 13 | Reheats well in a microwave. |
