Vegetable and Barley Bliss with Lemon Zest and Fresh Dill

Vegetable and Barley Bliss with Lemon Zest and Fresh Dill

Chewy barley simmers with garden vegetables, then gets brightened with lemon zest and fresh dill.

Total 1 hr 15 min Makes 6 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

This hearty grain salad pairs tender pearl barley with carrots, celery, and peas in a light lemon dressing. Fresh dill adds an herbal lift that keeps the dish tasting fresh rather than heavy, making it suitable as a side dish or a light vegetarian lunch. Serve warm or chilled, as the flavors deepen after resting.

Ingredients

  • 1 1/2 cups pearl barley, rinsed
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas, thawed
  • 1 red bell pepper, diced
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup crumbled feta cheese

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.

  2. Add the garlic and cook until fragrant, about 1 minute.

  3. Stir in the rinsed barley and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the barley is tender and most of the liquid is absorbed.

  4. Remove from heat and stir in the red bell pepper and peas. Cover and let stand until the peppers soften slightly, about 5 minutes.

  5. Stir in the lemon zest, lemon juice, dill, salt, and black pepper, fluffing the barley with a fork.

  6. Transfer to a serving dish and sprinkle with crumbled feta before serving warm or chilled.

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    Vegetable and Barley Bliss with Lemon Zest and Fresh Dill

    This hearty grain salad pairs tender pearl barley with carrots, celery, and peas in a light lemon dressing. Fresh dill adds an herbal lift that keeps the dish tasting fresh rather than heavy, making it suitable as a side dish or a light vegetarian lunch. Serve warm or chilled, as the flavors deepen after resting.

    1 hr 15 min 6 servings 245 cal

    Ingredients

    • 1 1/2 cups pearl barley, rinsed
    • 4 cups vegetable broth
    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • 1 cup frozen peas, thawed
    • 1 red bell pepper, diced
    • 2 teaspoons lemon zest
    • 3 tablespoons fresh lemon juice
    • 1/4 cup fresh dill, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 cup crumbled feta cheese

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.

    2. 2

      Add the garlic and cook until fragrant, about 1 minute.

    3. 3

      Stir in the rinsed barley and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the barley is tender and most of the liquid is absorbed.

    4. 4

      Remove from heat and stir in the red bell pepper and peas. Cover and let stand until the peppers soften slightly, about 5 minutes.

    5. 5

      Stir in the lemon zest, lemon juice, dill, salt, and black pepper, fluffing the barley with a fork.

    6. 6

      Transfer to a serving dish and sprinkle with crumbled feta before serving warm or chilled.