Rainbow Blossoms East Indian Spring Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SALAD
1 1/2 cup: Unhulled barley, uncooked
3 cup: Water,
1/2 cup: Snow peas, lightly steamed
1/3 cup: Peanuts,
1/4 cup: Raisins,
1/4 cup: Coconut,
1/2 each: Carrot, diced
1/4 each: Red pepper, diced
1 each: Scallion, diced
1/2: Tomato, diced
DRESSING
2 1/2 tsp: Curry powder,
1/4 tsp: Each cinnamon & turmeric,
1/2 tsp: Fennel or anise seed,
2 pinch: Cayenne,
1 tsp: Liquid sweetener,
1/8 cup: Vinegar,
1/8 cup: Olive,
1/8 cup: 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 Colombos 07/29/92 "Cooks 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.
Source from luhu.jp
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 Colombos 07/29/92 "Cooks 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.
Source from luhu.jp