Barley Pilaf with Toasted Pecans and Scallions

This recipe is also modified from the Culinary Institute of America Cookbook, "The Professional Chef ". The recipe calls for brown rice, but I used barley instead, and reduced the number of flavor steps as this dish has enough organic flavors that the extra steps are unnecessary. Make sure you toast the pecans, which adds fantastic flavor to the dish.

Ingredients:

To toast pecans, put on a cookie sheet in roast in oven at 350°F for about 10 minutes, turning once. Once cooled, put into a ziplock plastic bag and once sealed, use a rolling pin or meat tenderizer to chop the pecans. In a large saucepan, bring the 2 cups of water to a boil. Add the barley, cover and simmer for about 45 minutes. Remove from heat and let stand for approximately 5 minutes. Add the toasted pecans and green onions, and serve immediately alongside the fish.