Tuxedo Barley Thai Salad

YIELD: 7 CUPS

6 cups water
8 oz. Tuxedo Barley
1 cup shredded carrot
1 cup bamboo shoots
1 can (14.4 oz.) baby corn, halved
1 1⁄2 cup blanched chilled broccoli florets 1⁄2 cup paper-thin slices red onion
1⁄2 cup prepared Thai chili sauce
Bring water to a boil; add Tuxedo Barley. Simmer, covered, for 45 minutes. Drain the liquid (which will have heavy starch). Rinse the barley; lay it out on a sheet tray and reserve chilled.
In a bowl, toss the cooked barley with remain- ing ingredients. Reserve chilled until service.

Recipe: IndianHarvest Photo: IndianHarvest/RobYuretich