Rainbow blossom's east indian spring

Yield: 4 Servings MMM

Ingredients:

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

Instructions:

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.