Bacon Barley Risotto

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5/22/2013 7:30:00 AM

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Baked Chicken with Spinach and Cherry Tomatoes

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Recipe summary

Just like high-starch rice, barley may be simmered and stirred into a smooth, creamy risotto, absorbing the flavour of the bacon and rich chicken broth as it slowly cooks.

Preparation time:
Cooking time: 45 minutes
Yield: 2 main courses, or 4 sides

Ingredients

4 or 5 cups of chicken broth
4 slices bacon, thinly chopped
2 onions, peeled and chopped
6 cloves garlic, chopped
1 cup barley, pearl or pot
Salt and pepper
1 bunch chives or parsley, chopped

Directions

In one pot heat the broth to a gentle simmer.
In another pot fry the bacon over medium-high heat, until crisp and golden brown.
Add the onions and garlic and sauté until soft and golden.
Add the barley and stir for a few moments until well coated with bacon fat and heated through.
Add 1 cup or so of the hot chicken broth and stir until it is fully absorbed. Continue to add broth, 1 ladle-full at a time, letting it absorb fully before adding the next ladle.
Continue simmering until the barley is tender.
Season to taste with salt and pepper. Stir in a handful of your favourite herbs.