Barley And Bacon Casserole - cooking recipe

Ingredients

1/2 stick unsalted butter
1 medium carrot, diced
1 medium onion, chopped
1 c. pearl barley
2 c. chicken stock
salt
freshly ground black pepper
1 stalk celery, chopped fine
6 to 8 strips thick cut lean bacon, broiled or fried

Preparation

In 12-inch saute pan, melt butter and cook carrot and onion until softened, but not brown, about 3 minutes. Add barley and stir until grain turns golden, about 5 minutes.
Add warm chicken stock and season to taste with salt and pepper.
Bring to a boil. Cover and simmer over low heat for 1 hour.
The barley should be tender but not mushy.
Stir in celery and taste for seasoning. Let stand, uncovered, for 5 minutes. Serve topped with hot bacon. Serves 4 to 6.