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Barley Pilaf with Bacon Recipe

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“This is a tried-and-true recipe from my days working in an oat-and-barley flour mill,” says Lili Hill of Athens, Georgia. Chicken broth, onions and bacon lend wonderful flavor to the fiber-rich grain.

This recipe is:

Healthy

Diabetic Friendly

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Barley Pilaf with Bacon Recipe

Prep: 15 min. Bake: 65 min.

Yield: 6 Servings

15 65 80

Ingredients

2 bacon strips, diced
1 cup uncooked pearl barley
1 small onion, chopped
1/2 cup sliced fresh mushrooms
3 cups reduced-sodium chicken broth
1/4 teaspoon pepper

Directions

In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Cool, then refrigerate.
Drain skillet, reserving 2 teaspoons drippings. In the drippings, saute the barley, onion and mushrooms until barley is lightly browned and vegetables are tender.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Stir in broth and pepper. Cover and bake at 350° for 1 hour.
Stir in bacon; bake 5-10 minutes longer or until barley is tender and liquid is absorbed. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 157 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 356 mg sodium, 28 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Barley Pilaf with Bacon in Light & Tasty February/March 2008, p59

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Reviews for Barley Pilaf with Bacon (3)

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Barley Pilaf with Bacon

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Reviewed on Mar. 08, 2010 by Zafira Fauxhall

I don't serve barley too often so this was a nice change of pace. I used turkey bacon instead of pork bacon and it came out wonderful. I served this along side Five Spice Tuna and Asian Broccoli salad which resulted in a nice combinations of flavors.