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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 25 min Ingredients:
1 cup quick-cooking barley |
2 cups water |
1/2 teaspoon salt |
3/4 cup pecans (3 oz), chopped |
1/4 cup extra-virgin olive oil |
2 medium carrots, cut into 1/4-inch dice |
2 celery ribs, cut into 1/4-inch dice |
1/4 cup chopped fresh dill |
1/4 cup finely chopped shallot (1 large) |
2 tablespoons fresh lemon juice |
Directions:
1. Bring barley, water, and salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander, then rinse under cold water and drain well.
2. While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 minutes.
3. Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper.
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