​10 Brussels sprouts
4 slices bacon, diced
1 cup pot barley
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced onion or shallots
3 cups chicken broth
1 tsp sage, crumbled
1/4 tsp freshly ground pepper
1 tbsp salted butter

1. Cut off ends of Brussels sprouts; discard ends.  Separate Brussels sprouts into leaves; discard cores.  There should be about 2 cups leaves; set aside.
2. Add bacon to a large saucepan over medium heat; cook, uncovered, stirring occasionally, until browned.  Remove from heat.
3. Remove bacon with a slotted spoon.  Drain bacon on paper towels; set aside.  Drain off all but 2 tbsp fat from saucepan.
4. Return saucepan to medium heat.  Add barley, carrot, celery and onion; sauté until vegetables are softened, about 5 minutes.
5. Return bacon to saucepan.  Add broth, sage and pepper; stir to combine.  Bring to a boil.
6. Reduce heat and simmer, covered, stirring occasionally, until barley is tender and most of liquid is absorbed, about 50 - 60 minutes.  Remove from heat.
7. Uncover and add Brussels sprouts leaves and butter; stir to combine.  Serve immediately.  Serves 5.
Nutritional analysis per serving:
289 calories, 10.9 g fat, 11.9 g protein, 38 g carbohydrate, 8.3 g fibre, 1252 mg sodium
Last updated on February 15, 2019