Pearl Barley Or Brown Rice, Bacon, And Root Vegetable Pilaf

• 2 cups chicken stock, homemade or low-sodium purchased
• 1 teaspoon salt
• 1 cup pearl barley or brown rice, rinsed and drained
• 6 ounces bacon, or pancetta, diced, or 3 tablespoons olive oil
• 1 large shallot, minced
• 2 cups, root vegetables (such as celery root, carrot, turnip, rutabaga, and parsley root), peeled and cut lengthwise in1/4-inch strips
• 1 pound fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch pieces
• 1 large red bell pepper, cut lengthwise in strips
• Pinch of sugar
• Coarse salt and freshly ground pepper or red pepper flakes to taste
• 1 teaspoon turmeric or 1/2 teaspoon saffron
• 3 teaspoons fresh lemon juice
• 1 teaspoon chopped fresh thyme
• 2 teaspoons chopped fresh parsley

1. Bring 2 cups chicken stock, turmeric or saffron and salt to boil in medium saucepan. Mix in barley or rice. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes (for rice 20 minutes and low heat).
2. Saute bacon or pancetta in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 2 minutes (when using olive oil, add the shallot right away).
3. Add mushrooms; brown for about 8 to 10 minutes. Add the red bell pepper, root vegetables and sugar; saute 10 to 15 minutes; then add the cooked barley or rice, lemon juice, and herbs; stir about 2-3 minutes.
4. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm.)

chicken stock, salt, pearl barley, bacon, shallot, root vegetables, shiitake mushrooms, red bell pepper, sugar, salt, turmeric, lemon juice, thyme, parsley

Taken from food52.com/recipes/14619-pearl-barley-or-brown-rice-bacon-and-root-vegetable-pilaf (may not work)