1 c Barley

2 c Water

2 tb Oil

1/4 c Scallion, chopped

1/2 c Celery, chopped

1/2 c Carrots, shredded

1/4 c Daikon radish

-- chopped or shredded 2 tb Soy sauce

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