Pearl barley, bacon & leek casserole

Pearl barley, bacon & leek casserole

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(25 ratings)

Prep: 10 mins Cook: 40 mins - 45 mins

Easy

Serves 4
This storecupboard grain makes a great alternative to rice or couscous. Team with bacon and veggies in this risotto-like stew

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal589
  • fat15g
  • saturates3g
  • carbs73g
  • sugars11g
  • fibre8g
  • protein43g
  • salt0.8g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 leeks, thickly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 garlic cloves, finely chopped
  • 300g pearl barley
  • 4 carrots, cubed
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp Dijon mustard, plus extra to serve
  • 1l chicken stock
  • 300g Savoy cabbage, shredded
  • 200g lean bacon joint, cooked, chopped into small pieces
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

Method

  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.

  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.

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Comments, questions and tips

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jezzo
25th Aug, 2017
2.55
I was a a little underwhelmed by the taste. Fairly quick and easy for a midweek dinner, but nothing exciting nor would I rush to make this again.
Skye168
30th Jul, 2017
Used left over roast beef and kale instead of bacon &cabbage - enjoyed by all.
jfowler12's picture
jfowler12
24th Jan, 2016
2.55
Nice and easy. Correct quantities in recipe. Nothing fancy, but a good, cheap mid-week eat.
sticker04
19th Jan, 2015
3.8
We did this without bacon and replaced the cabbage with some green leafy vegs we already had. The dish was excellent and felt really meaty already without the bacon. I added a little more stock.
vikingpurplepenguin's picture
vikingpurplepenguin
29th Sep, 2014
5.05
Really tasty, but check the cooking time on your pearl barley as mine stated 45-60 mins and thus took a lot longer, and much more liquid than stated in this recipe. I also just made it with a pack of normal bacon rather than a joint, and kale rather than cabbage as that's what I had in. My husband has recently given in to his lactose intolerance and really liked how 'creamy' this turned out. Froze half to eat another time.
Mike313
7th Feb, 2014
I don't understand how this recipe is calculated to 589 calories per portion (serves 4). I did a rough calculation and can't understand how it can be more than about 350 calories per portion. Can someone enlighten me?
jannimac
16th Jan, 2015
I agree there seems to be fewer calories but my my detailed calculations I'm getting a little over 500 per portion.... the difference may be in the degree of fat on the bacon joint and in the chicken stock?
zoecoleman
26th Oct, 2014
Would you be able to cook this in a slow cooker?
JadeR89
15th Feb, 2017
3.8
Have a few tips to improve this recipe. 1) Soak the barley in cold water for 1 hour before cooking. I find this helps the barley to cook quicker. 2) Cook the bacon first and then add the leeks etc, to make it a one pot dish! (Also i used regular smoked sliced smoke bacon for this dish and it worked really well) 3) Grate some cheese over the top when serving for extra flavour and richness.
pickwickpapers's picture
pickwickpapers
16th May, 2015
I also found that the pearl barley needs longer to cook, and more liquid.
mbslynne
8th Mar, 2014
This recipe was put up as the second day use for a bacon joint, having used it in Braised bacon and colcannon cakes the day before. The recipe calls for 1lt of chicken stock. If you are using the bacon you braised the day before, the sensible thing would be to use the braising water instead of chicken stock.