Stranger Foods

Photograph of Pearl barley, bacon & leek casserole.

Pearl barley, bacon & leek casserole

Serves 4 | Prep 10 mins | Cook 45 mins

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

Source: www.bbcgoodfood.com

Ingredients

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

Instructions

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

Nutrition

Per Serving	% Daily Value
Calories 589 kcal	29.4%
Total Fat 15 g	19.2%
Saturated Fat 3 g	15.0%
Carbohydrates 73 g	26.5%
Dietary Fibre 8 g	28.6%
Sugars 11 g	22.0%
Protein 43 g	86.0%
Sodium 0.8 g	34.8%

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