Recipe: Barley with Bacon

Recipes using Tones Restaurant Black Pepper

• 2 medium carrots, diced
• 1 large onion, chopped
• 1/2 stick butter
• 1 cup barley
• 2 cups warm chicken stock
• salt
• black pepper
• 1 stalk celery, minced
• 6 to 8 strips thick-cut bacon, cooked and crumbled

1. In large skillet, cook carrot and onion in butter until soft but not brown.
2. Add barley and stir until golden, about 5 minutes.
3. Add stock and salt and pepper to taste.
4. Bring to boil, cover and simmer about 20 minutes or until barley is just tender.
5. Stir in celery.
6. Let stand 5 minutes, uncovered.
7. Top with hot bacon.