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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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âThis is a tried-and-true recipe from my days working in an oat-and-barley flour mill,â 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. Yield: 6 servings.
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