Foodie Friday: Pork and Pearl Barley Stew

porkbarleycasserole(Serves 4)

Ingredients:
1 tbsp olive oil
2 leeks, trimmed and thickly sliced
500g butternut squash, peeled, deseeded and chopped
175g pearl barley
1 litre hot chicken stock
400g carton chopped tomatoes
300g leftover roast pork, shredded
200g leftover broccoli (or any leftover green vegetables)
3 tbsp chopped fresh sage, plus a few extra leaves to garnish
3 tbsp wholegrain mustard

Method:
1. Heat the oil in a large pan and cook the onion and leeks for 10 minutes. Add the squash and cook for a further 5 minutes, before stirring in the pearl barley, chicken stock and tomatoes. Bring to the boil, then turn down to a simmer, cover and cook for 30 minutes.
2. Stir in the pork, broccoli and chopped sage and cook for a further 5 minutes.
3. Stir the mustard through the casserole and season with freshly ground black pepper. Serve garnished with the reserved sage.

Advertisements

Month at a Glance

May 2014
M T W T F S S
« Apr   Jun »
 1234
567891011
12131415161718
19202122232425
262728293031  

Previously…

Filed Under:

Hit On Me!

  • 389,777 hits

%d bloggers like this: