Pecan Barley Salad
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
45
Spice
59
Sweetness
42
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Barley (quick-cooking)2 cups
Water1 tsp
Salt3 cup
Pecan (3 oz, chopped)1 cup
Extra-Virgin Olive Oil2 medium
Carrot (cut into 1/4-inch dice)1 cup
Dill (chopped fresh)2 tbsps
Lemon Juice (fresh)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
2
Remove from heat and let stand, covered, 5 minutes
3
Drain barley in a colander, then rinse under cold water and drain well
4
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
5
Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper
6
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
7
Remove from heat and let stand, covered, 5 minutes
8
Drain barley in a colander, then rinse under cold water and drain well
9
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
10
Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper