Risotto-Style Barley

1. 1

   Cook bacon in a heavy medium saucepan over medium-high heat until golden brown, about 3 minutes. Add onion, celery, mushrooms, carrots, and garlic, and saute until onion is translucent, about 5 minutes. Stir in barley. Add 1 cup chicken broth and 1 cup of beef broth, the bay leaf, and thyme. Cover and simmer over low heat until barley is tender, adding more broth if necessary to achieve creamy texture and stirring occasionally, about 40 minutes. Stir Parmesan and butter into barley. Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

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