Pearl barley, bacon and leek casserole

Pearl barley, bacon and leek casserole
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make and about 1 hour to cook

Pearl barley is an underrated ingredient but this easy casserole recipe with bacon and leeks will put a stop to that.

Nutrition: per serving

Calories
918kcals
Fat
42.5g (21g saturated)
Protein
37g
Carbohydrates
106.9g (5.6g sugars)
Salt
4.8g
Calories
918kcals
Fat
42.5g (21g saturated)
Protein
37g
Carbohydrates
106.9g (5.6g sugars)
Salt
4.8g

Ingredients

  • A knob of butter
  • 1 tbsp olive oil
  • 250g piece bacon or pork belly, cut into pieces, 2 leeks, thickly sliced
  • 2 garlic cloves, crushed
  • 300g pearl barley
  • 300g peeled and cubed butternut squash
  • 3 tbsp fresh thyme leaves
  • 1 litre chicken stock
  • 175g self-raising flour
  • 75g butter
  • 75g Cheddar, grated
  • 2 tbsp chopped fresh flatleaf parsley

Method

  1. Heat a large pan over a medium heat. Add a good knob of butter and olive oil and fry the bacon or pork belly for 5 minutes, until golden.
  2. Add leeks and garlic cloves, and fry for a few minutes.
  3. Add pearl barley, butternut squash, fresh thyme leaves, and chicken stock. Season. Simmer for 25 minutes until the barley is nearly tender.
  4. In a bowl, mix self-raising flour with butter, Cheddar, chopped fresh flatleaf parsley, some seasoning and a splash of water until it forms a soft dough. Roll into walnut-size dumplings, add to the casserole and cook for a further 10-15 minutes. Serve immediately.

delicious. tips

  1. Pearl barley is really versatile so don’t just use it for stews and casseroles – use it instead of risotto rice or even just cooked in stock and cooled and stirred into salads.

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