Barley Pilaf with Bacon

Barley Pilaf with Bacon

  • Preparation 10 min
  • Cooking 30 min
  • Servings 4
  • Nut-free
  • Egg-free



    • 1/2 cup (125 ml) shallots, chopped
    • 1/3 cup (75 ml) bacon 1/2-inch (1-cm) thick pieces (you can use Black Forest bacon, sold in bulk)
    • 2 tablespoons (30 ml) butter
    • 1/2 cup (125 ml) pearl barley
    • 1/4 cup (60 ml) white wine
    • 1 1/4 cups (310 ml) chicken broth
    • Salt and pepper


Note from Ricardo

Delicious with pork, poultry or fish.

Hulled barley is barley where the outer shell was removed, but still retains all the bran. This is the most nutritious type of barley, because it has kept all its nutrients. Before cooking, you should soak it for several hours. You just have to drain it and let it simmer gently for 1 hour in 3 to 4 times its amount in liquid.

Pearl barley, which looks like little white pearls (hence its name), is much less nutritious. They also removed its seed and lost some of its vitamins, minerals, fiber, protein and fat it once contained. To prepare, you do not need to soak it. It cooks in 30 minutes.

Personal Note