Ingredients
1
cup quick-cooking barley
3/4
cup pecans (3 oz), chopped
1/4
cup extra-virgin olive oil
2
medium carrots, cut into 1/4-inch dice
2
celery ribs, cut into 1/4-inch dice
1/4
cup chopped fresh dill
1/4
cup finely chopped shallot (1 large)
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. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander, then rinse under cold water and drain well.
2.
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.
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