Ingredients
1 can (14-1/2 ounces) chicken broth1/2 cup medium pearl barley1 cup chopped fresh mushrooms3/4 cup chopped celery1/2 cup chopped water chestnuts1/2 cup chopped green pepper1/3 cup shredded carrot1/4 cup chopped green onions1 garlic clove, minced1-1/2 teaspoons dill weed1/2 teaspoon dried basil1/2 teaspoon salt1/3 cup red wine vinaigrette salad dressing
Preparation
In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40-45 minutes or until tender. Meanwhile, in a salad bowl, combine mushrooms, celery, water chestnuts, green pepper, carrot, onions, garlic, dill, basil and salt; mix well. Add the barley and salad dressing; stir to coat. Serve warm or cold.
