*  Exported from  MasterCook  *

                   Rainbow Blossom's East Indian Spring

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main dish                        Indian
                Nuts                             Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----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   ea           Carrot, diced
     1/4   ea           Red pepper, diced
   1       ea           Scallion, diced
     1/2                Tomato, diced
                        -----DRESSING-----
   2 1/2   ts           Curry powder
     1/4   ts           Each cinnamon & turmeric
     1/2   ts           Fennel or anise seed
   2       pn           Cayenne
   1       t            Liquid sweetener
     1/8   c            Vinegar
     1/8   c            Olive
     1/8   c            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.
 


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