1/3 cup (75 ml) bacon 1/2-inch (1-cm) thick pieces (you can use Black Forest bacon, sold in bulk)
2 tablespoons (30 ml) butter
1/2 cup (125 ml) pearl barley
1/4 cup (60 ml) white wine
1 1/4 cups (310 ml) chicken broth
Salt and pepper
In a saucepan, sauté the shallots and bacon in the butter over medium heat for 5 minutes. Add the barley. Continue cooking for about 2 minutes, while stirring. Add the wine and reduce to almost dry. Add the broth and bring to a boil. Cover and simmer gently for 30 to 40 minutes, until the barley is tender. Adjust the seasoning.
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