Barley Pecan Salad Serves 6

Bring barley, water, and a salt to a boil in a 2 qt saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 min. Remove from heat and let stand, covered, 5 min. Drain barley in a colander, then rinse under cold water and drain well. While barley is simmering, cook pecans in oil in heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 min. Toss nuts and oil w barley and remaining ingredients in a large bowl, then season w salt and pepper.

Barley 1c quick cooking
Water 2c
Salt 0.5tsp
Nuts, Pecans 0.75c chopped
Olive Oil 0.25c
Carrots 2 medium, diced .25″
Celery 2 ribs, diced .25″
Dill 0.25c chopped fresh
Shallot 0.25c finely chopped
Lemon Juice, Fresh 2T