Serve this immediately since the hot barley turns the radicchio brown.

Recipe by Cooking Light March 2005


Recipe Summary test

4 servings (serving size: 1 1/2 cups)


Ingredient Checklist


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

  • 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.

  • 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.

Nutrition Facts

317 calories; calories from fat 19%; fat 6.8g; saturated fat 3.2g; mono fat 2.5g; poly fat 0.8g; protein 14.5g; carbohydrates 45.2g; fiber 8.8g; cholesterol 13mg; iron 1.9mg; sodium 754mg; calcium 171mg.