Barley and Rice Pilaf Recipe

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If you're tired of potatoes, try this quick-and-easy pilaf for a change of taste. "I put it together while trying to use up left-over rice," writes Marilyn Bazant of Albuquerque, New Mexico. "I've experimented with many variations, such as adding broccoli florets and asparagus."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Barley and Rice Pilaf Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

1/2 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green onions
1 garlic clove, minced
1 tablespoon canola oil
3 cups cooked long grain rice
1 cup cooked medium pearl barley
2 Wright® Brand Bacon strips, cooked and crumbled

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1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through. Yield: 6 servings.

Nutritional Analysis: One serving (3/4 cup) equals 187 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 236 mg sodium, 34 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Barley and Rice Pilaf in Light & Tasty June/July 2002, p62