This storecupboard grain makes a terrific alternate to rice or couscous. Team with bacon and also veggies in this risotto-like stew
1 tablespoon olive oil
2 leeks, thickly sliced
2 garlic cloves, carefully cut
300g pearl barley
4 carrots, cubed
1 tablespoon Dijon mustard, plus added to serve
1l chicken supply
300g Savoy cabbage, shredded
200g lean bacon joint, prepared, cut right into small pieces
Warm a big frying pan over a medium warm. Include the olive oil and cook the leeks for a few mins, after that include the garlic as well as cook for just 1 min much more.
Add the pearl barley, carrots as well as mustard, then pour over the chicken stock. Period with plenty of ground black pepper as well as simmer for 20 minutes, mixing occasionally. Add the cabbage with the bacon, and also cook for 5-10 minutes up until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.