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