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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001. Ingredients:
1 cup pearl barley |
2 cups water |
1/2 teaspoon salt |
3/4 cup pecans, chopped |
1/4 cup olive oil |
2 medium carrots, cut into 1/4 inch dice |
2 stalks celery, cut into 1/4 inch dice |
1/4 cup chopped fresh dill |
1/4 cup finely chopped shallot |
2 tablespoons fresh lemon juice |
Directions:
1. In a large saucpan, boil barley, water, and salt.
2. Reduce heat and simmer, covered, until barley is tender.
3. While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
4. Remove barley from heat and let stand covered for 5 minutes.
5. Drain barley in a colander, rinse under cold water and drain well.
6. Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.
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