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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.


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