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


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup: 187 calories, 4g fat (1g saturated fat), 2mg cholesterol, 236mg sodium, 34g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  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

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jrs623 User ID: 2008129 35510
Reviewed Mar. 18, 2011


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