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| 1 1/2 Tasse | Unhulled barley, uncooked |
| 3 Tasse | water |
| 1/2 Tasse | Snow peas, lightly steamed |
| 1/3 Tasse | Peanuts |
| 1/4 Tasse | raisins |
| 1/4 Tasse | coconut |
| 1/2 | Carrot diced |
| 1/4 | red pepper diced |
| 1 | scallion diced |
| 1/2 | tomato diced |
| 2 1/2 Teelöffel | curry powder |
| 1/4 Teelöffel | Each cinnamon & turmeric |
| 1/2 Teelöffel | Fennel or anise seed |
| 2 Prise | cayenne pepper |
| 1 Teelöffel | Liquid sweetener |
| 1/8 Tasse | vinegar |
| 1/8 Tasse | Olive |
| 1/8 Tasse | vegetable oil |
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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.
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