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.