Thai Barley
Thai Barley ingredients
- 1 1⁄2 c Barley
- 1⁄4 lb Mushrooms
- 1 garlic cloves
- 1 1⁄2 T Fresh ginger
- 2 T soy sauce
- 1 T olive oil
- 1 c unsalted raw cashews
- 1 t olive oil
- 1⁄4 t Cayenne pepper
- 1⁄2 Red Pepper
- 1 1⁄2 c Celery
- 2 Scallions
- 4 T Fresh ginger
- 1⁄2 t Dried cilantro
- 1⁄8 c soy sauce
- 1 T Cider vinegar
- 1 T Sesame oil
- 1⁄8 c Vegatable oil
- 1 garlic
- 1⁄8 t Cayenne
Cooking Thai Barley
1. Cook barley till tender.
2. Drain and chill well.
3. Put dry ingredients for the dressing in blender or food processor and grate well, add the wet ingredients and blend again briefly.
4. In a large bowl place barley, scallions, celery and red pepper.
5. In a dry heated skillet put the cashews and toss continuously until they begin to turn golden, add 1 teaspoon olive oil and mix well to coat the cashews.
6. Just before removing skillet from heat, add ¼ teaspoon cayenne.
7. Add cashews to barley mixture.
8. In the same skillet heat 1 tablespoon olive oil, add the mushrooms and toss.
9. When mushrooms give up juices, add garlic and ginger and saute 1 minute.
10. Add the soy sauce to the mushrooms and cook until soy is gone, add to barley.
11. Pour dressing over barley mixture, toss well and refrigerate until ready to use.
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