Ingredients
2 bacon strips, diced1 cup uncooked pearl barley1 small onion, chopped1/2 cup sliced fresh mushrooms3 cups reduced-sodium chicken broth1/4 teaspoon pepper
Preparation
Preheat oven to 350°. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cool, then refrigerate.
Drain skillet, reserving 2 teaspoons drippings. In drippings, saute barley, onion and mushrooms until barley is lightly browned and vegetables are tender.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Stir in broth and pepper. Cover and bake 1 hour.
Stir in bacon; bake 5-10 minutes or until barley is tender and liquid is absorbed.
