Barley and Bacon Casserole

In 12-inch saute pan, melt butter and cook carrot and onion until softened, but not brown, about 3 minutes. Add barley and stir until grain turns golden, about 5 minutes.

Add warm chicken stock and season to taste with salt and pepper.

Bring to a boil. Cover and simmer over low heat for 1 hour.

The barley should be tender but not mushy.

Stir in celery and taste for seasoning. Let stand, uncovered, for 5 minutes. Serve topped with hot bacon. Serves 4 to 6.