Rainbow blossom's east indian spring

4 servings

Ingredients

Quantity Ingredient
1½ cup Unhulled barley; uncooked
3 cups ;Water
½ cup Snow peas; lightly steamed
⅓ cup Peanuts
¼ cup Raisins
¼ cup Coconut
½ Carrot; diced
¼ Red pepper; diced
1 Scallion; diced
½ Tomato; diced
2½ teaspoon Curry powder
¼ teaspoon Each cinnamon and turmeric
½ teaspoon Fennel or anise seed
2 pinches Cayenne
1 teaspoon Honey
⅛ cup Vinegar
⅛ cup Each olive & vegetable oil

Directions

SALAD

DRESSING

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

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