| 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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