Bacon Sautéed Barley with Arugula
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Kathryn Conrad
Smoky bacon and pleasantly sharp arugula round out this hearty side dish.
ingredients
1 cup hulled barley
4 cups water
2 slices center-cut bacon
1/4 cup finely chopped red onion
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. balsamic vinegar
1 cup lightly packed arugula
Instructions
1. Place the barley in a medium glass bowl and add water to cover by 2 inches; cover and let stand at room temperature 8 hours or overnight.
2. Combine drained barley and 4 cups water in a large saucepan over medium-high heat. Bring to a boil; reduce heat, cover and simmer 30 minutes or until barley is tender. Drain and set aside.
3. Cook bacon in a large skillet over medium-high heat 5 minutes or until done; remove pan from heat and transfer bacon to a paper-towel lined plate. Crumble bacon when crisp. Discard all but 2 teaspoons of bacon drippings.
4. Return skillet with reserved bacon drippings to heat. Add red onion and cook 2 minutes or until softened. Add reserved barley; cook 2 minutes or until barley is heated through, stirring frequently.
5. Add salt, pepper and balsamic vinegar; stir to combine. Stir in arugula and cook 1 minute or until wilted. Serve hot, garnished with crumbled bacon.
Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.
makes:
4 servings
serving size:
about 2/3 cup
