Yield: 1 servings
Measure | Ingredient |
---|---|
1½ cup | Barley; uncooked |
¼ pounds | Mushrooms; cut in cross sections |
1 \N | Garlic clove; minced |
1½ tablespoon | Fresh ginger; grated |
2 tablespoons | Good soy sauce |
1 tablespoon | Olive oil |
1 cup | Cashews; raw |
1 teaspoon | Olive oil |
\N \N | Cayenne pepper to taste |
1 \N | Red chile; sliced in thin slivers |
1½ cup | Celery; crescents |
2 \N | Scallions; diced |
3 tablespoons | Fresh ginger; grated, up to 4 |
2 teaspoons | Dried cilantro |
⅛ cup | Good soy sauce |
1 tablespoon | Cider vinegar |
1 tablespoon | Sesame oil |
⅛ cup | Vegetable oil |
1 \N | Clove garlic |
\N \N | Cayenne to taste |
DRESSING
Cook barley till tender. Drain and chill well.
Put dry ingredients for the dressing in blender or food processor and grate well; add the wet ingredients & blend again briefly. In a large bowl place barley, scallions, celery and red pepper.
NEXT, in a dry heated skillet (preferably iron) in a well-ventilated area, put the cashews and toss continuously until they begin to turn golden; add 1 tsp. olive oil and mix well to coat the cashews. Just before removing skillet from heat, add cayenne. Add cashews to barley mixture.
In the same skillet heat 1 tbsp. olive oil, add the mushrooms and toss.
When mushrooms give up juices, add garlic & ginger & saute 1 minute. Add the soy sauce to the mushrooms & cook 'til soy is gone; add to barley.
Pour dressing over barley mixture, toss well and refrigerate until ready to use.
Source: my friend Mary Jane Mullins Posted to CHILE-HEADS DIGEST by rain@... (Rain) on Dec 30, 1998, converted by MM_Buster v2.0l.