Pecan Barley Salad

Active time: 15 min Start to finish: 25 min

Ingredients:

• 1 cup quick-cooking barley
• 2 cups water
• ½ teaspoon salt
• ¾ cup pecans (3 oz), chopped
• ¼ cup extra-virgin olive oil
• 2 medium carrots, cut into 1/4-inch dice
• 2 celery ribs, cut into 1/4-inch dice
• ¼ cup chopped fresh dill
• ¼ cup finely chopped shallot (1 large)
• 2 tablespoons fresh lemon juice

Directions:
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. Toss with oil and lemon juice Add pinch of sugar

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