Rainbow Blossom's East Indian Spring
indian, main dish, nuts, vegetarian
----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 carrot, diced
1/4 red pepper, diced
1 scallion, diced
1/2 tomato, diced
----DRESSING----
2 1/2 teaspoon curry powder
1/4 teaspoon each cinnamon & turmeric
1/2 teaspoon fennel or anise seed
2 pinch cayenne
1 teaspoon liquid sweetener
1/8 cup vinegar
1/8 cup olive
1/8 cup 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.
Yield: 4 servings