Barley Pilaf with Bacon Recipe

4.5 4 4
Barley Pilaf with Bacon Recipe
Barley Pilaf with Bacon Recipe photo by Taste of Home
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Barley Pilaf with Bacon Recipe

Read Reviews
4.5 4 4
Publisher Photo
“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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.

Ingredients

  • 2 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 cup uncooked pearl barley
  • 1 small onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 3 cups reduced-sodium chicken broth
  • 1/4 teaspoon pepper

Directions

Preheat oven to 350°. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cool, then refrigerate.
Drain skillet, reserving 2 teaspoons drippings. In drippings, saute barley, onion and mushrooms until barley is lightly browned and vegetables are tender.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Stir in broth and pepper. Cover and bake 1 hour.
Stir in bacon; bake 5-10 minutes or until barley is tender and liquid is absorbed. Yield: 6 servings.
Originally published as Barley Pilaf with Bacon in Light & Tasty February/March 2008, p59

Nutritional Facts

2/3 cup: 157 calories, 3g fat (1g saturated fat), 3mg cholesterol, 356mg sodium, 28g carbohydrate (2g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 2 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 cup uncooked pearl barley
  • 1 small onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 3 cups reduced-sodium chicken broth
  • 1/4 teaspoon pepper
  1. Preheat oven to 350°. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cool, then refrigerate.
  2. Drain skillet, reserving 2 teaspoons drippings. In drippings, saute barley, onion and mushrooms until barley is lightly browned and vegetables are tender.
  3. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Stir in broth and pepper. Cover and bake 1 hour.
  4. Stir in bacon; bake 5-10 minutes or until barley is tender and liquid is absorbed. Yield: 6 servings.
Originally published as Barley Pilaf with Bacon in Light & Tasty February/March 2008, p59

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Reviews forBarley Pilaf with Bacon

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mglahti User ID: 5556768 172626
Reviewed Nov. 2, 2013

"Excellent! Made an elegant meal served with venison and aspargus."

MY REVIEW
Zafira Fauxhall User ID: 4054064 155426
Reviewed Mar. 8, 2010

"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."

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nursebeb User ID: 490524 172568
Reviewed Jan. 27, 2010

"great recipe. dont mistakenly use quick cooking barley. better if made ahead or as left overs."

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bridetobe383 User ID: 2702622 81724
Reviewed Dec. 6, 2008

"This is really delicious with a creamy texture! Highly recommended!!"

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