Pearl Barley Or Brown Rice, Bacon, And Root Vegetab

Name: Pearl Barley Or Brown Rice, Bacon, And Root Vegetable Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock, homemade or low-sodium purchased; 1 teaspoon salt; 1 cup pearl barley or brown rice, rinsed and drained; 6 ounces bacon, or pancetta, diced, or 3 tablespoons olive oil; 1 large shallot, minced; 2 cups, root vegetables (such as celery root, carrot, turnip, rutabaga, and parsley root), peeled and cut lengthwise in1/4-inch strips; 1 pound fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch pieces; 1 large red bell pepper, cut lengthwise in strips; Pinch of sugar; Coarse salt and freshly ground pepper or red pepper flakes to taste; 1 teaspoon turmeric or 1/2 teaspoon saffron; 3 teaspoons fresh lemon juice; 1 teaspoon chopped fresh thyme; 2 teaspoons chopped fresh parsley

Servings: persons

2 cups chicken stock, homemade or low-sodium purchased
1 teaspoon salt
1 cup pearl barley or brown rice, rinsed and drained
6 ounces bacon, or pancetta, diced, or 3 tablespoons olive oil
1 large shallot, minced
2 cups, root vegetables (such as celery root, carrot, turnip, rutabaga, and parsley root), peeled and cut lengthwise in1/4-inch strips
1 pound fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch pieces
1 large red bell pepper, cut lengthwise in strips
Pinch of sugar
Coarse salt and freshly ground pepper or red pepper flakes to taste
1 teaspoon turmeric or 1/2 teaspoon saffron
3 teaspoons fresh lemon juice
1 teaspoon chopped fresh thyme
2 teaspoons chopped fresh parsley

1
Bring 2 cups chicken stock, turmeric or saffron and salt to boil in medium saucepan. Mix in barley or rice. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes (for rice 20 minutes and low heat).
2
Saute bacon or pancetta in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 2 minutes (when using olive oil, add the shallot right away).
3
Add mushrooms; brown for about 8 to 10 minutes. Add the red bell pepper, root vegetables and sugar; saute 10 to 15 minutes; then add the cooked barley or rice, lemon juice, and herbs; stir about 2-3 minutes.
4
Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm.)

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups chicken stock, homemade or low-sodium purchased, 1 teaspoon salt, 1 cup pearl barley or brown rice, rinsed and drained, 6 ounces bacon, or pancetta, diced, or 3 tablespoons olive oil, and more.

Yes, Pearl Barley Or Brown Rice, Bacon, And Root Vegetable Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pearl Barley Or Brown Rice, Bacon, And Root Vegetable Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions