Active time: 15 min Start to finish: 25 min
Recipe information
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 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.
Step 3
Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper.
