Pecan Barley Salad Recipes

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PECAN BARLEY SALAD



Pecan Barley Salad image

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.

Provided by Roosie

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • In a large saucpan, boil barley, water, and salt.
  • Reduce heat and simmer, covered, until barley is tender.
  • 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.
  • Remove barley from heat and let stand covered for 5 minutes.
  • Drain barley in a colander, rinse under cold water and drain well.
  • Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.

Nutrition Facts : Calories 307.4, Fat 19.3, SaturatedFat 2.2, Sodium 224.3, Carbohydrate 31.7, Fiber 7.3, Sugar 2.1, Protein 5

PECAN BARLEY SALAD



Pecan Barley Salad image

Categories     Salad     Vegetarian     High Fiber     Pecan     Barley     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

1 cup quick-cooking barley
2 cups water
1/2 teaspoon salt
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)
2 tablespoons fresh lemon juice

Steps:

  • 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.
  • 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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