Barley Pilaf with Bacon

Great with steak

Ingredients

  • 3 pieces center cut bacon
  • 1 cup uncooked pearl barley (not instant)
  • 1 small onion, chopped
  • 1/2 c. sliced fresh mushrooms
  • 3 c. reduced sodium chicken broth (see note below)
  • 1/4 t. pepper

Instructions

In a small nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to cool. Crumble and refrigerate.

Drain skillet, reserving 2 t. drippings. In the drippings, sauté the 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 at 350 degrees for 1 hour.

Stir in bacon; bake 5-10 minutes longer or until barley is tender and the liquid is absorbed.

NOTE: Use beef broth if serving with steak or beef