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 shallots
2 tablespoons fresh lemon juice
Directions:
In a large saucpan, boil barley, water, and salt.
Reduce heat and simmer, covered, until barley is tender.
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.
Remove barley from heat and let stand covered for 5 minutes.
Drain barley in a colander, rinse under cold water and drain well.
Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.