Rainbow blossom's east indian spring
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Unhulled barley; uncooked |
| 3 | cups | ;Water |
| ½ | cup | Snow peas; lightly steamed |
| ⅓ | cup | Peanuts |
| ¼ | cup | Raisins |
| ¼ | cup | Coconut |
| ½ | Carrot; diced | |
| ¼ | Red pepper; diced | |
| 1 | Scallion; diced | |
| ½ | Tomato; diced | |
| 2½ | teaspoon | Curry powder |
| ¼ | teaspoon | Each cinnamon and turmeric |
| ½ | teaspoon | Fennel or anise seed |
| 2 | pinches | Cayenne |
| 1 | teaspoon | Honey |
| ⅛ | cup | Vinegar |
| ⅛ | cup | Each olive & vegetable oil |
Directions
SALAD
DRESSING
Cook barley in water until tender, about 1 hour and 15 minutes. Drain and chill.
In a large bowl, whisk together with a fork the dressing ingredients.
Refrigerate.
Into a large bowl, measure out 3 cups of the barley. Add snow peas, peanuts, raisins, coconut, carrot, red pepper, scallion and tomato.
Add dressing and toss well. Chill until ready to serve.
From chef Tess Krebs/Rainbow Blossom organic food store/Louisville, KY in Alice Colombo's 07/29/92"Cook's Corner" column called "White Bean Soup Waits at the End of the Rainbow" in "The (Louisville, KY) Courier-Journal." Pg. C6. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 08-08-95