Pearl Barley Bacon Leek Casserole Recipes

PEARL BARLEY, BACON & LEEK CASSEROLE

Pearl barley, bacon & leek casserole image

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

Provided by Angela Boggiano

Time 55m

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 589 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium

SCALLOPED BARLEY CASSEROLE

Scalloped Barley Casserole image

Bacon and cheddar mix with creamy barley for a decadent casserole.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, plus more, for the baking dish
3 slices bacon, cut into 1-inch pieces
2 cloves garlic, minced
1 medium onion, chopped
1 cup pearl barley
Kosher salt and freshly ground black pepper
2 1/2 cups chicken broth
1/2 cup heavy cream
1 cup grated Cheddar (about 4 ounces)
Chopped fresh parsley, for serving

Steps:

Preheat the oven to 375 degrees F. Butter a 1 1/2-quart baking dish.
Put the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the butter to the same skillet with the bacon fat and cook, stirring, until melted. Add the garlic and onion and cook until translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Stir in the chicken broth and heavy cream. Bring to a boil and cook until the liquid begins to thicken slightly, about 2 minutes. Stir in the bacon and 3/4 cup of the Cheddar. Pour into the prepared baking dish. Cover tightly with foil.
Bake until the casserole is bubbling, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup Cheddar and bake, uncovered, until the cheese is melted and most of the liquid is absorbed, 10 to 15 minutes. Let sit for a few minutes before serving. Sprinkle with chopped parsley.

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