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Barley Pilaf with Bacon Recipe

Barley Pilaf with Bacon Recipe

“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.
TOTAL TIME: Prep: 15 min. Bake: 65 min. YIELD:6 servings

Ingredients

  • 2 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

  • 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.

Nutritional Facts

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

Reviews for Barley Pilaf with Bacon

Sort By :
MY REVIEW
Reviewed Nov. 2, 2013

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

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 27, 2010

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

MY REVIEW
Reviewed Dec. 6, 2008

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

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