Barley Pilaf with Bacon Recipe

Barley Pilaf with Bacon Recipe Barley Pilaf with Bacon Recipe photo by Taste of Home Rating 4

“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 Wright® Brand Bacon strips, diced
    [x]
    Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

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  • 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

  • Preheat oven to 350°. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cool, then refrigerate.
  • Drain skillet, reserving 2 teaspoons drippings. In drippings, saute 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 1 hour.
  • Stir in bacon; bake 5-10 minutes 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

Barley Pilaf with Bacon Recipe

Barley Pilaf with Bacon

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

(1-3) of 3 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!!

 
 

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