Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Pecan Barley Salad

Salad - Grain - -

INGREDIENTS

1 cup quick-cooking barley
2 cups water
1/2 t salt
3/4 cup pecans (3 oz), chopped
1/4 cup extra-virgin olive oil
2 medium carrots, cut into 1/4 inch / 7 mm dice
2 celery ribs, cut into 1/4 inch / 7 mm dice
1/4 cup chopped fresh dill
1/4 cup finely chopped shallot (1 large)
2 T fresh lemon juice

METHOD

Bring barley, water, and salt to a boil in a 2 quart / 2 L 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.

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. Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper.

Makes 6 servings.

NOTES

Gourmet
July 2001

posted by Donna Schakelaar

[post a new comment]