Salad/Pecan Barley Salad

A: 1C pearled barley (or quinoa)
    2C water
    1/2t. salt
B: 3/4C pecans (3 oz.) chopped
    1/4C extra-virgin olive oil
C: 1 medium carrots, cut into 1/4" dice
    2 celery ribs, cut into 1/4" dice
D: 1/4C chopped fresh dill
    1/4C finely chopped shallot (1 large)
    2T fresh lemon juice
1. Bring (A) 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
2. Cook (B) in oil in a large heavy skillet over moderately low heat, stirring
    frequently, until nuts are toasted 1 shade darker, about 4 minutes.
3. Blanch (C) in boiling water for 2 1/2 minutes. Drain in a colander, then
    rinse under cold water and drain well.
4. Toss (A), (B), (C) and (D) in a large bowl then season with salt and pepper.

$Id: pecan_barley_salad,v 1.2 2013/05/12 14:36:26 deaven Exp $

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