Barley and Rice Pilaf

Name: Barley and Rice Pilaf
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 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

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."

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

Directions

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.

Nutrition 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.

Originally published as Barley and Rice Pilaf in Light & Tasty June/July 2002