Save on Pinterest

Barley Pilaf with Bacon

Total Time

Prep: 15 min. Bake: 65 min.

Makes

6 servings

“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.

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.

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