Pork, barley and carrot casserole
prep: 10 minutes
cook: 1 hour 15 minutes
serving: 4
Nutrition Facts
each serving
KCal
271
Carbs
25g
fiber
4.6g
Protein
23g
Fat
7.7g
Saturates
1.7g
Sugars
9.1g
Salt
0.97g
Fruit/Veg Portion
2
Ingredients
all 12 types- 1 tbsp sunflower oil
- 2 onions, diced
- 350g pork, cubed
- 300g Chantenay carrots, washed and left whole (no need to peel)
- 150g mushrooms, quartered
- 2 garlic cloves, crushed
- 1 tsp dried thyme
- 2 tsp wholemeal flour
- good pinch pepper
- 40g pearl barley
- 1 heaped tsp Dijon mustard
- 1 low-salt vegetable or chicken stock cube, dissolved in 1 litre water
Directions
4 steps in totalStep 1
Preheat the oven to 180°C/gas 4. Add the oil and onions to a pan and cook until softened, but not browned.
Step 2
Add the pork and cook for a further 2-3 minutes, stirring until the meat starts to brown.
Step 3
Add the carrots, mushrooms, garlic, thyme, flour and seasoning, stir for 2-3 minutes, then add the barley, mustard and stock. Mix well, bring to the boil and transfer to an overproof casserole dish.
Step 4
Put the lid on the casserole dish and place in the middle of the oven for 60-70 minutes. (Alternatively, you can carry on cooking on the hob, if you add a lid and turn the heat down low.)
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