Active time: 15 min Start to finish: 25 min

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

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