Pearl Barley, Bacon & Leek Casserole

 

 

Try Angela Boggiano’s yummy and healthy recipe. This store cupboard grain makes a great alternative to rice or couscous. Team with bacon and veggies in this risotto-like stew.

 

 

 

 

Ingredients (serves 4):

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 minutes, 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 minutes, stirring occasionally. Add the cabbage with the bacon, and cook for 5-10 minutes until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.

 

For more great recipes visit Good Food Magazine

 

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