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Bacon and Barley Pilaf with Celery Root

Bacon and Barley Pilaf with Celery Root

By Malcolm JacksonOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    1 hour

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.

Ingredients
  • 1

    tablespoon Dijon mustard

  • 1

    teaspoon cider vinegar

  • 1

    tablespoon extra-virgin olive oil

  • 1

    cup pearled barley

  • 4

    ounces bacon OR pancetta, chopped

  • 1

    medium leek, white and light green parts thinly sliced, rinsed and drained OR 2 medium shallots, finely chopped

  • 8

    ounces celery root, peeled and cut into ½-inch pieces

  • Kosher salt and ground black pepper

Step 1

In 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.

Step 2

In the same saucepan over medium-low, cook the bacon, stirring occasionally, until browned and crisp, 5 to 7 minutes. Add the leek, then cook, stirring occasionally, until softened, about 2 minutes. Add the celery root and ¼ cup water, then scrape up the browned bits. Stir in the barley, 2¾ cups water and ½ teaspoon each salt and pepper. Bring to a simmer over medium-high, stirring occasionally, then cover, reduce to low and cook without stirring until the water is absorbed and the barley and celery root are tender, about 40 minutes.

Step 3

Off heat, use a fork to fluff the mixture, then gently stir in the vinaigrette. Taste and season with salt and pepper. Serve warm or at room temperature.

Step 4

Optional garnish: Chopped fresh dill