Barley with Bacon, Peas and Dill

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

Instructions

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. Reduce heat to low, cover and simmer until the barley is chewy but tender, about 50 minutes.
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. 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. Return the skillet to medium heat and melt the butter in the bacon drippings.
6. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until deep golden brown, about 25 minutes.
7. Add the peas and stir until heated through, about 1 minute.
8. Drain any excess liquid from the barley.
9. Stir the barley into the onion-pea mixture.
10. Stir in the dill, lemon juice and 1/2 teaspoon each salt and pepper.
11. Transfer to a serving bowl and sprinkle with the bacon.