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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Bring a taste of the Orient to your own dinner table with this recipe. It's a salad that tastes like a stir-fry! Try it and see if it doesn't perk up your next dinner.National Barley Foods Council, Mary Sullivan, Spokane, Washington Ingredients:
1-1/2 cups water |
1/2 cup medium pearl barley |
1/4 teaspoon salt |
2 medium carrots, thinly sliced |
8 ounces fresh or frozen snow peas |
2 cups cubed cooked chicken |
1 can (8 ounces) sliced water chestnuts, drained |
4 green onions, thinly sliced |
1/4 cup vegetable oil |
1/4 cup teriyaki or soy sauce |
1 tablespoon cider or white wine vinegar |
1/2 teaspoon garlic powder |
1 teaspoon grated fresh gingerroot |
Directions:
1. In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
2. Meanwhile, place carrots and a small amount of water in a pan; cover and cook for 2-3 minutes. Add peas; cook 1 minute longer or until crisp-tender. Drain. Combine barley, carrots, peas, chicken, water chestnuts and onions. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over warm barley mixture and toss to coat. Refrigerate until serving. Yield: 6 servings.
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