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Barley and Rice Pilaf

 Barley and Rice Pilaf
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."
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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 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.