The Whole Grains Council
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Home > Bacon Sautéed Barley with Arugula

  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.


 

Banner Image: 
BaconBarleyArugula.JPG
Grain: 
Barley [1]
Ingredients: 

1 cup hulled barley

4 cups water

2 slices center-cut bacon

¼ cup finely chopped red onion

½ tsp. salt

¼ tsp. freshly ground black pepper

2 tsp. balsamic vinegar

1 cup lightly packed arugula

Active time: 
30 minutes + overnight
Yield: 
4 servings
Nutrition: 
Calories: 220, Fat: 6g, Saturated Fat: 2g, Sodium: 400g, Carbohydrate: 36g, Fiber: 8g, Protein: 7g
Author: 

Recipe courtesy of Kathryn Conrad [2], WGC Culinary Advisor.

Course: 
Side dishes
Meal: 
Dinner
Rating: 
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Description: 

Smoky bacon and pleasantly sharp arugula round out this hearty side dish.

Serving Size: 
about 2/3 cup

Source URL: https://wholegrainscouncil.org/recipes/bacon-saut%C3%A9ed-barley-arugula

Links
[1] https://wholegrainscouncil.org/grain/barley
[2] http://kathrynconrad.webs.com