Place the barley in a medium pot; add water and bring to a boil. Reduce heat to simmer, cover and cook for 40 minutes or until all the water is absorbed. Refrigerate for at least 1 hour. Heat the oil in a large skillet or a wok. Add scallions, celery, carrots, and daikon; saute. When vegetables are tender, add barley. Toss them all together and heat. Sprinkle with soy sauce, shaking it across the pan to cover the barley mixture. Toss to mix. Source: January 1994 Veggie Life Magazine Posted by: Pattye Zensen 11/13/93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 37 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 108.4mg||4 %|
|Potassium 155.2mg||4 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 28.2g|
|Protein 4.7g||7 %|
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Calories per serving: 193
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