Tuxedo Barley™ Thai Salad
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Credit: Jason Ziobrowski, CEC, Corporate Chef, East Coast, Indian Harvest, Bemidji, Minn.
The National Culinary Review, June 2012
Ingredients
6 cups water
8 oz. Indian Harvest Tuxedo Barley™
1 cup shredded carrot
1 cup bamboo shoots
1 can (14.4 oz.) baby corn (candle corn), each piece halved
1½ cups blanched chilled broccoli florets
½ cup paper-thin slices red onion
½ cup Thai chili sauce
Instructions
Method: Bring water to a boil. Add barley; simmer, covered, 45 minutes. Drain liquid. Rinse barley. Lay out on sheet tray; reserve chilled. In bowl, toss cooked barley with carrot, bamboo shoots, corn, broccoli, red onion and chili sauce. Reserve chilled for service.
Yield
7 cups
Tags
Salad, Side, The National Culinary Review, Vegetarian
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