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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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PECAN BARLEY SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Irving, Texas in 1988. Ingredients:
1 cup quick cooking barley |
2 cups water |
1/2 teaspoon salt |
3/4 cup pecans chopped |
1/4 cup extra virgin olive oil |
2 medium carrots diced |
2 celery ribs diced |
1/4 cup chopped fresh dill |
1/4 cup finely chopped shallot |
2 tablespoons fresh lemon juice |
Directions:
1. Bring barley, water and salt to a boil in a heavy saucepan.
2. Reduce heat and simmer covered until barley is tender about 10 minutes.
3. Remove from heat and let stand covered for 5 minutes.
4. Drain barley in a colander then rinse under cold water and drain well.
5. While barley is simmering cook pecans in oil in a heavy skillet over moderately low heat.
6. Stir frequently until nuts are toasted 1 shade darker about 4 minutes.
7. Toss nuts and oil with barley and remaining ingredients in a large bowl.
8. Season with salt and pepper.
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