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

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.

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Barley with Bacon, Peas and Dill

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