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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
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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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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