Barley with Walnuts and Bacon

1. 1

   In a medium saucepan, heat the olive oil.

2. 2

   Add the bacon and cook over moderate heat, stirring occasionally, until the fat has rendered, about 5 minutes.

3. 3

   Add the onion, carrot, celery and garlic and cook, stirring occasionally, until softened, 3 minutes.

4. 4

   Stir in the barley and stock and bring to a boil.

5. 5

   Cover and cook over moderately low heat until all of the stock has been absorbed and the barley is tender, about 1 hour.

6. 6

   Transfer to a bowl and garnish with the toasted walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.