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Bacon and Barley Pilaf with Celery Root
We give barley pilaf-style treatment in this recipe, which adds earthy celery root, sweet leeks and salty-smoky bacon. To tie everything together, the barley is tossed with a tangy mustard vinaigrette, which the grains absorb beautifully. Toasting barley before simmering is the key to enhancing the grain’s naturally nutty taste. Be sure to use pearled barley, which has been polished, or “pearled,” to remove the outer husk and bran layers; this reduces the cooking time. Serve this hearty, autumnal dish warm or at room temperature, garnished with fresh dill if you like.
4
Servings
1 hour
Ingredients
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1
tablespoon Dijon mustard
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1
teaspoon cider vinegar
Directions
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01In a small bowl, whisk together the mustard, vinegar, oil and 1 tablespoon water; set aside. In a medium saucepan over medium-high, toast the barley, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Transfer to another small bowl; set aside.
