*  Exported from  MasterCook  *
 
                    Rainbow Blossom’s East Indian Spring
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Indian
                 Nuts                             Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SALAD-----
    1 1/2   c            Unhulled barley, uncooked
    3       c            Water
      1/2   c            Snow peas, lightly steamed
      1/3   c            Peanuts
      1/4   c            Raisins
      1/4   c            Coconut
      1/2   ea           Carrot, diced
      1/4   ea           Red pepper, diced
    1       ea           Scallion, diced
      1/2                Tomato, diced
                         -----DRESSING-----
    2 1/2   ts           Curry powder
      1/4   ts           Each cinnamon & turmeric
      1/2   ts           Fennel or anise seed
    2       pn           Cayenne
    1       t            Liquid sweetener
      1/8   c            Vinegar
      1/8   c            Olive
      1/8   c            Vegetable oil
 
   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.
  
 
 
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