Barley And Bacon Casserole

1. 1

   In 12-inch saute pan, melt butter and cook carrot and onion until softened, but not brown, about 3 minutes. Add barley and stir until grain turns golden, about 5 minutes.

2. 2

   Add warm chicken stock and season to taste with salt and pepper.

3. 3

   Bring to a boil. Cover and simmer over low heat for 1 hour.

4. 4

   The barley should be tender but not mushy.

5. 5

   Stir in celery and taste for seasoning. Let stand, uncovered, for 5 minutes. Serve topped with hot bacon. Serves 4 to 6.

* Per serving · 4 servings · Values may vary.

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