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Creamy, rich, nutty, smokey, hearty, and utterly delicious describes this one here, my friends!  This is my Velvety Barley Recipe with Bacon and Gruyere Cheese and it is definitely a must-try side dish!  This recipe takes a healthy, let’s face it, rather unappealing and chewy grain, and turns it into something so delicious, it’s almost naughty.  The garlic, bacon, and gruyere cheese work together to give barley the make-over it deserves and your taste buds a true delight!

SO EASY!  Everything, including boiling the barley, can be prepped ahead, so that right before eating, you just need to spend 15 minutes making the sauce, then mixing it with the barley.

CHECK OUT THIS TUTORIAL SHOWING HOW TO MAKE THIS!

What to serve with this Barley Recipe

This recipe goes great with anything from chicken to seafood to steak to roasted veggies.  My favorite to serve with this Barley are Glazed Pan Seared Scallops with Garlic and Honey.   Parmesan Crusted Chicken & Asparagus has both the chicken and the veggie baking in the oven at the same time!  Or a simple Mediterranean marinated chicken breast goes well this or even Baked Coconut Shrimp.  I also love Hungarian Chicken with the smokey paprika that pairs so well with the bacon in this barley.  

WHAT IS BARLEY? 

Barley is a grain and is sold in most grocery stores today.  It’s typically sold as Pearl or Pearled Barley, but you can also find Hulled barley.  Hulled is where only the indigestible outer husk/shell is removed, but the bran layer is left.  It takes longer to cook to a soft texture than Pearl barley, about an hour.  Hulled Barley has more fiber and nutrients because it still has the bran.  Pearl Barley, which is what I found in my store and used in this recipe, has both the husk and bran layers removed.  It’s still very nutritious, but without the bran, has less fiber and nutrients than the Hulled version.   

Barley has so many healthy benefits!  It’s a great source of Fiber, vitamins, and nutrients. Barley contains both insoluble and soluble fiber.  Insoluble fiber helps to improve digestion and prevent constipation.  While soluble fiber reduces hunger and enhances feelings of fullness.  Barley also contains antioxidants linked to a lower risk of cancer and heart disease.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

There really is nothing special required for this recipe. You will just need a medium pot to cook the barley and a large skillet/frying pan for cooking the bacon, making the sauce, then mixing everything together. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

PREP-AHEAD STEPS FOR THIS BARLEY RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Dice the bacon. Finely slice the chives. 

Cook the Barley then drain off the excess water and then set aside or store in the fridge until ready to make the sauce.  Barley is boiled in water, it’s not steamed like rice.  It takes longer than rice or pasta to cook because it’s a harder grain that takes longer to soften to a nice chew texture.  Total time to simmer is between 30-40 minutes, depending on how soft you prefer it to be.

Can I cook the bacon ahead?

You can cook the bacon according to the recipe instructions up to 5 days in advance.  If you do this, please note, you will want to save the bacon fat.  The bacon fat is used in the sauce to cook the garlic and give rich bacon flavor.  Transfer the bacon to a paper towel to cool and crisp up, as per the instructions.  Then, pour the fat into a glass container and store it sealed in the fridge.  It will turn to a solid and when you are ready to make the sauce, you simply scoop it into the pan and it will melt beautifully.

Or…you can make the entire sauce ahead and either mix it with the barley or store in a container in the fridge.

Can I use Turkey bacon, Pancetta, or other replacement?

Yes, you can either eliminate the bacon or replace it.  If you use something very lean, such as turkey bacon, you will need to supplement with olive oil when you add the garlic.  If you use pancetta, dice it and use it the same way as the bacon.  If you render it, you should get enough fat, but you can supplement with olive oil as needed.

COOK YOUR SAUCE & FINISH THE BARLEY RECIPE 

Preheat a large frying pan. Add the diced bacon on medium-low heat. Stir so that the bacon doesn’t burn. Render the fat and crip the bacon, about 10 minutes. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate to the side or store in the fridge if doing this in advance.

Make the cornstarch slurry by whisking in the cornstarch to the milk. set aside.

To the pan with the bacon fat, add the garlic (add the olive oil if more fat is needed). Stir the garlic and cook on low heat for 2 minutes.

Whisk in the broth, ground pepper, and milk cornstarch slurry. Continue to whisk as it heats and start to thicken, about 2-3 minutes. Then whisk in the shredded cheese and half of the chives.

Finally, add the barley to the sauce and warm through. Taste for seasoning and add a dash of salt and pepper as needed. Serve and garnish with the remaining parsley. Enjoy!

What other cheeses can I use?

If you don’t have gruyere cheese, you can use cheddar, manchego, gouda, jack, or other medium-firm melty shredded cheese.  You can use soft cheeses as well, such as brie or goat cheese, just be sure to really stir them in as they melt.  Finally, you can use a very firm cheese, such as grated parmesan, as well.

Can I make this ahead and/or freeze?

You can make this recipe ahead and store in the refridgerator for up to 5 days in advance.  To warm, you can place it in the oven at 350F degrees for 15-20 minutes, until warmed through.  You can also warm in the microwave.  

You can freeze this in a freezer-safe AND oven-safe container for up to 6 months in advance.  To reheat, you can place in the oven directly from the freezer and reheat at 350F degrees for 30-45 minutes or until warmed through to the center.

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!