Rainbow blossom's east indian spring
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Rainbow blossom's east indian spring
  Indian    Nuts    Vegetarian  
Last updated 6/12/2012 1:02:50 AM. Recipe ID 26498. Report a problem with this recipe.
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      Title: Rainbow blossom's east indian spring
 Categories: Main dish, Indian, Nuts, Vegetarian
      Yield: 4 Servings
 
MMMMM---------------------------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

MMMMM--------------------------DRESSING-------------------------------
  2 1/2 ts Curry powder
    1/4 ts Each cinnamon & turmeric
    1/2 ts Fennel or anise seed
      2 pn Cayenne
      1 ts 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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Recipe ID 26498 (Apr 03, 2005)

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