Charred Barley with Lemon Scallion Butter
Chewy barley gets crisp edges, sweet peas, and lemon scallion butter in a 24-minute side.
Prep: 8 · Cook: 16 · Total: 24 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (121 reviews)
INSPIRED BY
This original grain side uses a hot skillet to build crisp edges on cooked barley. Lemon scallion butter adds richness without making the dish heavy.
Story
Casey loves the moment a humble grain starts crackling in the skillet. Barley brings a nutty chew, peas add a little sweetness, and lemon butter makes the whole bowl feel sunny. It is easy enough for a Tuesday and special enough for a Sunday table. Save a spoonful for lunch because it reheats beautifully.
By Casey
Ingredients
- 2 cups cooked pearled barley, chilled
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1 cup frozen peas
- 2 scallions, thinly sliced
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped parsley
Instructions
- Melt the butter in a small saucepan over low heat, then stir in the lemon zest, lemon juice, and half the scallions.
- Heat the olive oil in a wide skillet over medium-high heat until shimmering.
- Add the cooked barley and smoked paprika, spread it in an even layer, and cook for 5 minutes without stirring.
- Stir the barley, add the peas and 2 tablespoons water, and cook for 4 minutes until the peas are hot.
- Pour in the lemon scallion butter and toss until the barley is glossy and lightly crisp at the edges.
- Fold in the Parmesan and parsley, season with salt and pepper, and finish with the remaining scallions.
Chef Tips
- Chilled barley is easiest to crisp because the grains are firm and separate.
- Leave the barley alone for the first few minutes so a browned crust can form.
- Use pearl couscous if you cannot find quick-cooking barley, adjusting the cook time as needed.
- A final squeeze of lemon wakes up the grain after it meets the butter.
Cook's Notes
- **Barley:** Chill it before frying so the grains stay separate.
- **Crisping:** Let the first side cook undisturbed for better browning.
- **Butter:** Keep it warm, not bubbling, so the lemon stays fresh.