Cooking Recipe Rainbow Blossom'S East Indian Spring

Recipe Ingredients

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 ts Liquid sweetener

1/8 c Vinegar

1/8 c Olive

1/8 c Vegetable oil

Directions

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.

Categories matching this recipe

Indian ,Main dish ,Nuts ,Vegetarian