* Barley Pilaf with Toasted Pecans, Ginger and Herbs
* Lima Beans with Lemon
* Curried Carrots in Yogurt

Barley Pilaf with Toasted Pecans, Ginger and Herbs
California

Makes 4 servings

 4 cups water or chicken broth
 1 cup medium pearled barley
 1/3 cup chopped toasted pecans
 1+1/2 teaspoons grated fresh ginger
 3 tablespoons chopped fresh parsley
 1 tablespoon chopped fresh mint or tarragon, or 1+1/2 teaspoons dried
 3/4 teaspoon salt
 1 tablespoon butter

1. In a saucepan, bring the water to a boil. Stir in the barley, reduce the
heat, then cover the pan. Simmer gently for 45 to 50 minutes, or until
tender. Remove the pan from the heat and let the barley stand for 5 minutes.

2. Reserve 1/4 cup of cooked barley if you are making Beef with Prunes. In a
large mixing bowl, combine the cooked barley, pecans, ginger, parsley, mint,
and salt. Stir to mix evenly. Finally, stir in the butter. This dish can be
served hot, or as a cold salad on a bed of mixed greens.

Copyright 1995 Acorn Associates, Ltd


Lima Beans with Lemon
Chile

Makes 4 servings

 Two 10-ounce packages frozen lima beans
 1 cup water
 2 tablespoons fresh lemon juice
 1/2 teaspoon salt

For the Sauce:
 2 tablespoons butter
 Grated zest of 1 lemon
 6 scallions, thinly sliced
 Pinch of cayenne pepper
 3/4 teaspoon salt
 1 tablespoon chopped fresh parsley

1. In a saucepan over medium heat, combine the beans, water, lemon juice,
and salt and cook for 5 to 7 minutes, or until the beans are just tender.
Drain the beans.

2. To prepare the sauce: In a small sauté pan over low heat, melt the
butter. Add the lemon zest, scallions, and cayenne pepper. Cook for 2
minutes until the scallions start to soften. Stir in the salt and parsley.

3. Add the cooked beans to the sauce and heat thoroughly.

Copyright 1995 Acorn Associates, Ltd


Curried Carrots In Yogurt
Singapore

Makes 4 servings

 2 cups low-fat plain yogurt
 2 carrots, skinned and grated (about 2/3 cup)
 1 tablespoon vegetable oil
 1 tablespoon yellow mustard seeds
 2 teaspoons curry powder
 1 small onion, chopped (about 1/2 cup)
 2 jalapeno chilies, seeded and finely minced
 1 teaspoon salt

1. In a medium bowl, stir the yogurt until smooth. Add the carrot and set
aside.

2. In a wok or small skillet, heat the oil. When the oil is hot, add the
mustard seeds and stir-fry for 2 minutes until they brown lightly. Add the
curry powder, onion, chilies, and salt. Stir-fry 5 to 7 minutes, until the
onion begins to turn brown. Add this mixture to the carrots and yogurt.

3. Chill at least a half hour before serving.

Copyright 1995 Acorn Associates, Ltd