Toasted Barley Salad with Pecans

Updated at: Tue, 15 Oct 2024 20:05:20 GMT

Step 1

1. Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add water and salt to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.

Step 2

2. Drain barley in a colander, rinse under cold water and drain well.

Step 3

3. Toss barley with remaining in a large bowl, and season with salt and pepper.

Step 4

Queen in the Kitchen "Cook Once, Eat Twice" idea~

Step 5

Barley Stuffed Tomatoes

Step 6

Cut tops from tomatoes, scoop out pulp and reserve for another use. Sprinkle insides of tomatoes with salt and pepper and invert on paper towels to drain for one hour. Fill tomatoes with Planned Over Toasted Barley and Pecan Salad and place snugly in baking pan. Add water to 1/2" depth in the pan. Cover with foil and bake at 375 degrees for 20 minutes. adapted from vegetarian.about.com

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