Pecan Barley Salad

Roosie's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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.

Reviews

[Ameliahead]

Very nice. I already had all of the ingredients other than carrots and shallots, so I omitted the carrots and used extra celery and subbed scallions for shallots. I also added a few rough-chopped dried cranberries, which was a lovely addition. Will make again.

[One Happy Woman]

Terrific! We're incorporating more resistant starches into our diet - cooked, cooled barley fits the bill. thanks for posting this!

[spatchcock]

Fabulous! We just loved this! So healthy and cleansing. Served with Dilly Sole recipe--made a great combination.