Mary jane's thai barley

1 servings

Ingredients

Quantity Ingredient
1½ cup Barley; uncooked
¼ pounds Mushrooms; cut in cross sections
1 Garlic clove; minced
1½ tablespoon Fresh ginger; grated
2 tablespoons Good soy sauce
1 tablespoon Olive oil
1 cup Cashews; raw
1 teaspoon Olive oil
Cayenne pepper to taste
1 Red chile; sliced in thin slivers
1½ cup Celery; crescents
2 Scallions; diced
3 tablespoons Fresh ginger; grated, up to 4
2 teaspoons Dried cilantro
⅛ cup Good soy sauce
1 tablespoon Cider vinegar
1 tablespoon Sesame oil
⅛ cup Vegetable oil
1 Clove garlic
Cayenne to taste

Directions

DRESSING

Cook barley till tender. Drain and chill well.

Put dry ingredients for the dressing in blender or food processor and grate well; add the wet ingredients & blend again briefly. In a large bowl place barley, scallions, celery and red pepper.

NEXT, in a dry heated skillet (preferably iron) in a well-ventilated area, put the cashews and toss continuously until they begin to turn golden; add 1 tsp. olive oil and mix well to coat the cashews. Just before removing skillet from heat, add cayenne. Add cashews to barley mixture.

In the same skillet heat 1 tbsp. olive oil, add the mushrooms and toss.

When mushrooms give up juices, add garlic & ginger & saute 1 minute. Add the soy sauce to the mushrooms & cook 'til soy is gone; add to barley.

Pour dressing over barley mixture, toss well and refrigerate until ready to use.

Source: my friend Mary Jane Mullins Posted to CHILE-HEADS DIGEST by rain@... (Rain) on Dec 30, 1998, converted by MM_Buster v2.0l.

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