Barley Pilaf with Toasted Pecans, Ginger and Herbs

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Barley Pilaf with Toasted Pecans, Ginger and Herbs

 

4 cups water or vegetable broth

1 cup medium pearled barley

1/3 cup chopped toasted pecans

1 1/2 teaspoons grated fresh ginger

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh mint or tarragon, or 1 1/2 teaspoons dried

3/4 teaspoon salt

1 tablespoon butter

 

In a saucepan, bring the water or broth to a boil. Stir in the barley, reduce

the heat, then cover the pan. Simmer gently for 45 to 50 minutes, or until

tender. Remove the pan from the heat and let the barley stand for 5 minutes.

Reserve 1/4 cup of cooked barley if you are making Beef with Prunes. In a large

mixing bowl, combine the cooked barley, pecans, ginger, parsley, mint, and salt.

Stir to mix evenly. Finally, stir in the butter. This dish can be served hot, or

as a cold salad on a bed of mixed greens.

Makes 4 servings.