Name: Pearl barley, bacon & leek casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 leeks thickly sliced; 2 garlic cloves finely chopped; 300g pearl barley soaked for 1 hr; 4 carrots cubed; 1 tbsp Dijon mustard plus extra to serve; 1l chicken stock; 300g Savoy cabbage shredded; 200g lean bacon joint, cooked, chopped into small pieces

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Pearl barley, bacon & leek casserole

Pearl barley, bacon & leek casserole

Angela Boggiano

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins - 45 mins

A star rating of 4 out of 5.72 ratingsRate

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

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 leeks

thickly sliced
2 garlic cloves

finely chopped
300g pearl barley

soaked for 1 hr
4 carrots

cubed
1 tbsp Dijon mustard

plus extra to serve
1l chicken stock
300g Savoy cabbage

shredded
200g lean bacon

joint, cooked, chopped into small pieces

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Nutrition: per serving

kcal589
fat15g
saturates3g
carbs73g
sugars11g
fibre8g
protein43g
salt0.8g

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.

Recipe from Good Food magazine, February 2014

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A star rating of 4 out of 5.72 ratings

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