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Active time
30 minutes + overnight
4 servings
Serving Size
about 2/3 cup

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

  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.


Calories: 220
Fat: 6g
Saturated Fat: 2g
Sodium: 400g
Carbohydrate: 36g
Fiber: 8g
Protein: 7g

Yield: 4 servings

Serving Size: about 2/3 cup

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