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Bacon and Spinach Barley ‘Risotto’

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Description

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Serve this as a side or a main dish. Sure to be a family favourite.

Ingredients

6 slices bacon
Salt and pepper to taste
½ cup chopped shallots or onions
11/3 cups quick-cooking barley
1 Tbsp. fresh lemon juice
2½ cups low-salt chicken broth
¼ lb. (4 cups loosely packed) baby spinach, washed and spun dry
1/3 cup fresh grated Parmesan cheese
3 tsp. finely grated lemon
* Click on ingredient to choose one

Directions

1
Cut frozen bacon into small pieces and heat in a pan at medium high heat.
2
Add the shallots or onions to a skillet and cook until they start to soften, about 1 minute.
3
Add the barley and cook until well coated with pan drippings, about 30 seconds.
4
Add the lemon juice and cook, stirring for 15 seconds.
5
Pour in chicken broth and bring to a boil, scraping up any browned bits in the pan. Reduce the heat to medium low, cover, and simmer until the barley is tender, 12 minutes.
6
Uncover the pan, raise the heat to medium high and cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 minutes.
7
Stir in the spinach and cook until wilted, 1 minute.
8
Stir in parmesan cheese, and lemon zest and heat through, 1 to 2 minutes.
9
Season with salt and pepper and serve immediately.
10
Add chicken or shrimp for something a little different.