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.

Recipe courtesy of Food Network Kitchen

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Total:: 1 hr 40 min
Prep:: 10 min
Cook:: 1 hr 30 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

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

Directions

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.

My Private Notes

Name: Barley with Bacon, Peas and Dill
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 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

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Fresh, Wholesome Side Dishes

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Recipe courtesy of Food Network Kitchen

Barley with Bacon, Peas and Dill

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

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