In large skillet over medium heat cook bacon until crisp. Reserving drippings, remove bacon from pan; set aside. Add onion and celery to bacon drippings; cook until barely tender, stirring frequently. Remove onion mixture from pan and set aside. In same skillet, combine chicken broth, rice and barley. Cover and cook over medium-low heat 45 minutes or until most of liquid is absorbed. Stir in onion mixture, peas, carrots, sherry, turmeric, pepper and bay leaf. Reduce heat to low; simmer 10 minutes or until peas are crisp-tender. Remove bay leaf. Crumble bacon on top of pilaf; serve warm.