Barley with Bacon, Peas and Dill

This fiber-packed side dish makes a comforting and impressive addition to any meal. We've used hulled (also called dehulled) barley, which[ is less processed, chewier and takes longer to cook than pearl barley. Both varieties work for this recipe (though pearl barley, while still healthy, is not considered a whole grain). Or substitute brown rice, farro or your favorite whole grain.]

Total Time:
1 hr 40 min
10 min
1 hr 30 min

4 servings

  • 3/4 cup whole hulled barley, rinsed
  • Kosher salt
  • 4 slices bacon, sliced crosswise into 1/2-inch strips
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, quartered and thinly sliced
  • 1 1/2 cups frozen peas, thawed (about 8 ounces)
  • 1 tablespoon finely chopped fresh dill
  • 2 teaspoons fresh lemon juice
  • Freshly ground black pepper
  • Bring the barley, 3 1/2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan over high heat. Reduce heat to low, cover and simmer until the barley is chewy but tender, about 50 minutes.

  • Meanwhile, add the bacon in a single layer to a large nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, about 6 minutes. Remove the skillet from the heat and transfer the bacon with a slotted spoon to paper towels to drain; reserve the bacon drippings in the skillet.

  • Return the skillet to medium heat and melt the butter in the bacon drippings. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until deep golden brown, about 25 minutes. Add the peas and stir until heated through, about 1 minute.

  • Drain any excess liquid from the barley. Stir the barley into the onion-pea mixture. Stir in the dill, lemon juice and 1/2 teaspoon each salt and pepper. Transfer to a serving bowl and sprinkle with the bacon.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.

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    Fresh, Wholesome Side Dishes