Brought this to our Havurah group and it was really good. Enjoy!
1. Bring the stock to a boil in a large saucepan over high heat.
Stir in the rice and bring back to a boil.
Turn the heat to low, cover and simmer 18 minutes. Set aside.
2. Saute the onion, jalapenos, and peppers in olive oil in a large skillet over medium heat until just soft. Sprinkle with sugar and stir in well. Set aside.
3. Stir together the cooked barley, raisins, rice and onion-pepper mixture in a large mixing bowl. Drain the artichokes and save the liquid. Stir the drained artichokes into the mixture.
In a small mixing bowl, stir together the artichoke liquid, mayonnaise , curry powder, chili oil, and ginger. Stir the mayonnaise mixture into rice-barley mixture and refrigerate for several hours or overnight for flavors to meld. Serve cold. Spoon onto a large serving platter. Sprinkle with coconut, peanuts and scallions and serve. Variation: Cooked boneless chicken can be added. I used Chicken Flavored Broth Mix (containing no meat), brown Basmati rice, salted, roasted Cashew nuts, and about 2 T. curry powder and some salt. Posted to JEWISH-FOOD digest by Kerman
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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 12|
|Calories from Fat: 220 (38%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 15mg||5 %|
|Sodium 598mg||21 %|
|Potassium 517.8mg||14 %|
|Total Carbohydrate 78.7g||23 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 73.4g|
|Protein 12g||17 %|
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Calories per serving: 572
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