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Orzotto with Radicchio and Bacon

Yield 4 servings (serving size: 1 1/2 cups)
Serve this immediately since the hot barley turns the radicchio brown.

Ingredients

  • 1 1/4 cups water
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 4 bacon slices
  • 1 cup finely chopped red onion
  • 1 cup uncooked pearl barley
  • 1/2 cup dry white wine
  • 1/8 teaspoon salt
  • 3 cups chopped radicchio
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 317
  • caloriesfromfat 19 %
  • fat 6.8 g
  • satfat 3.2 g
  • monofat 2.5 g
  • polyfat 0.8 g
  • protein 14.5 g
  • carbohydrate 45.2 g
  • fiber 8.8 g
  • cholesterol 13 mg
  • iron 1.9 mg
  • sodium 754 mg
  • calcium 171 mg

How to Make It

  1. Combine water and broth; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat.

  2. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.

  3. Return pan to medium heat. Add red onion; sauté for 3 minutes. Add barley; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring until each portion of broth mixture is absorbed before adding the next (about 45 minutes total). Stir in bacon; cook for 2 minutes. Remove from heat; stir in radicchio, cheese, and pepper. Serve immediately.