| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Side dish, Vegetarian | 1 | servings |
INGREDIENTS
| 1 1/2 | c | Barley; uncooked |
| 1/4 | lb | Mushrooms; cut in cross sections |
| 1 | Garlic clove; minced | |
| 1 1/2 | tb | Fresh ginger; grated |
| 2 | tb | Good soy sauce |
| 1 | tb | Olive oil |
| 1 | c | Cashews; raw |
| 1 | ts | Olive oil |
| Cayenne pepper to taste | ||
| 1 | Red chile; sliced in thin slivers | |
| 1 1/2 | c | Celery; crescents |
| 2 | Scallions; diced | |
| 3 | tb | Fresh ginger; grated, up to 4 |
| 2 | ts | Dried cilantro |
| 1/8 | c | Good soy sauce |
| 1 | tb | Cider vinegar |
| 1 | tb | Sesame oil |
| 1/8 | c | Vegetable oil |
| 1 | Clove garlic | |
| Cayenne to taste |
INSTRUCTIONS
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@wwbbs.otherside.com (Rain) on Dec 30, 1998, converted by MM_Buster v2.0l.
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