Rainbow blossom's east indian spring

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Recipe by: phelip

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------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 Carrot; diced
1/4 Red pepper; diced
1 Scallion; diced
1/2 Tomato; diced

--------------------------DRESSING-------------------------------
2 1/2 ts Curry powder
1/4 ts Each cinnamon and turmeric
1/2 ts Fennel or anise seed
2 pn Cayenne
1 ts Honey
1/8 c Vinegar
1/8 c Each olive 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.
Submitted By CATHY HARNED On 08-08-95