Save on Pinterest

Barley Pilaf with Bacon

“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.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition 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.

Recommended Video


Click stars to rate
Average Rating:
  • mglahti
    Nov 2, 2013

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

  • Emberynn
    Nov 22, 2012

    No comment left

  • Zafira Fauxhall
    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.

  • nursebeb
    Jan 27, 2010

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

  • bridetobe383
    Dec 6, 2008

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