Recipe Archives->Vegetarian->Thai Barley

Thai Barley Casserole

1 1/2 c. barley, uncooked
1/4 lb. mushrooms, cut in cross sections
1 garlic clove, minced
1 1/2 tbsp fresh ginger, grated
2 tbsp good soy sauce
1 tbsp olive oil
1 c cashews, raw
1 tsp olive oil
1/4 tsp cayenne pepper
1/2 red pepper, sliced in thin slivers
1 1/2 c celery, crescents 
2 scallions, diced

3-4 tbsp fresh ginger, grated
1/2 tsp. dried cilantro
1/8 c good soy sauce 
1 tbsp cider vinegar
1 tbsp sesame oil
1/8 c vegetable oil 
1 clove garlic
1/8 tsp cayenne, or to taste 

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 and blend again briefly.  In a large bowl place
barley, scallions, celery and red pepper.
 
NEXT, in a dry heated skillet (preferably iron) 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 1/4 ts. cayenne. CAUTION:  the fumes from 
cayenne may burn your throat and cause coughing - do this in a
well-ventilated room.  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 and ginger and 
saute 1 minute.  Add the soy sauce to the mushrooms and cook 'til 
soy is gone; add to barley.  Pour dressing over barley mixture,
toss well and refrigerate until ready to use.

Printable version: thai-barley.txt.