Pearl barley, bacon & leek casserole
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Pearl barley, bacon & leek casserole

By Angela Boggiano

Contains pork – recipe is for non-Muslims only
This storecupboard grain makes a great alternative to rice or couscous. Team with bacon and veggies in this risotto-like stew

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 589
  • fat 15g
  • saturates 3g
  • carbs 73g
  • sugars 11g
  • fibre 8g
  • protein 43g
  • salt 0.8g

Ingredients

  • 1 tbsp olive oil
  • 2 leeks, thickly sliced
  • 2 garlic cloves, finely chopped
  • 300g pearl barley
  • 4 carrots, cubed
  • 1 tbsp Dijon mustard, plus extra to serve
  • 1l chicken stock
  • 300g Savoy cabbages, shredded
  • 200g lean bacon joint, cooked, chopped into small pieces

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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