- 6 slices bacon
- 1 medium onion, chopped
- 1/2 celery, chopped
- 2 (16 oz.) cans chicken broth
- 1 cup uncooked brown rice
- 1 cup uncooked barley
- 1 (10 oz.) pkg. frozen green peas
- 2 medium carrots, shredded
- 1/4 cooking sherry
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1 bay leaf
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.
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