Barley with Smoked Ham and Peas


My husband really enjoyed this dish…”Everything we like”.  You can also use ‘Quick barley’…cook it about 15-20 minutes – it makes the same amount as the pearl barley.  We eat this as a main dish with a nice salad, maybe with a little protein like cheese in the salad.  We get the sage from our herb garden pots, fresh or home-dried.
Barley with Smoked Ham and Peas
  3        Cups  Water
  1        Cup  Pearl Barley -- uncooked
     ½    Teaspoon  Salt
  2        Slices  Bacon
  3        Ounces  Smoked Ham -- cut in thin strips
  1        Medium  Onion -- finely chopped
  10      Ounces  Frozen Green Peas 
  2        Tablespoons  Chicken Broth
  4        Each  Fresh Sage Leaves -- minced or 1/4 tsp. dried and crushed
     ½    Teaspoon  Fresh Marjoram -- minced or 1/8 tsp. dried
Prepare barley with water and salt as package directs, until liquid is absorbed.
Cook bacon until crispy; remove and set aside; reserve drippings in skillet.
Cook ham and onion in skillet until lightly browned.  Add peas, cook 2-3 minutes.  Add reserved barley, chicken broth and seasonings.  Heat through over medium heat, stirring occasionally.  Sprinkle with crumbled bacon.
6 Servings
  "Southern Living Homestyle Cooking"

1 comment:

  1. I LOVE barley! I've made it as a side instead of rice & my chicken chili uses barley instead of beans. :-) This recipe would be good, but w/o the sage. Thanks!

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