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Pearl barley, bacon & leek casserole

Pearl barley, bacon & leek casserole

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A star rating of 3.9 out of 5.60 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

This storecupboard grain makes a great alternative to rice or couscous. Team with bacon and veggies in this risotto-like stew

  • Freezable
  • Healthy
Nutrition: per serving
NutrientUnit
kcal589
fat15g
saturates3g
carbs73g
sugars11g
fibre8g
protein43g
salt0.8g
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Ingredients

Method

  • STEP 1

    Heat a large pan over a medium heat. Add the olive oil and cook the leeks for a few mins, then add the garlic and cook for just 1 min more.

  • STEP 2

    Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally. Add the cabbage with the bacon, and cook for 5-10 mins until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

A star rating of 3.9 out of 5.60 ratings
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