[X]

Home > Recipes > Barley Pilaf with Bacon

Barley Pilaf with Bacon Recipe

Barley Pilaf with Bacon Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

“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

[X]

Rate Barley Pilaf with Bacon Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Barley Pilaf with Bacon

Barley Pilaf with Bacon

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

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.

Reviewed on Jan. 27, 2010 by nursebeb

great recipe. dont mistakenly use quick cooking barley. better if made ahead or as left overs.

Reviewed on Dec. 06, 2008 by bridetobe383

This is really delicious with a creamy texture! Highly recommended!!