Barley and Rice Pilaf Recipe

Publisher Photo
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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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 bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Barley and Rice Pilaf in Light & Tasty June/July 2002, p62

Nutritional Facts

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.

Reviews for Barley and Rice Pilaf

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 18, 2011

"Delicious!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT