Barley with Bacon, Peas and Dill

1. 1

   Bring the barley, 3 1/2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan over high heat.

2. 2

   Reduce heat to low, cover and simmer until the barley is chewy but tender, about 50 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   Return the skillet to medium heat and melt the butter in the bacon drippings.

6. 6

   Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until deep golden brown, about 25 minutes.

7. 7

   Add the peas and stir until heated through, about 1 minute.

8. 8

   Drain any excess liquid from the barley.

9. 9

   Stir the barley into the onion-pea mixture.

10. 10

    Stir in the dill, lemon juice and 1/2 teaspoon each salt and pepper.

11. 11

    Transfer to a serving bowl and sprinkle with the bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.