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 ...

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