Rainbow Blossom's East Indian Spring

* 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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