Created by CookingAdventurer on December 10, 2012
Step 1: 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.
Step 2: 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. Add salt and pepper.