Recipes
Kale and bacon pearl barley ‘risotto’
Earthy kale works well with smoky bacon in a dish that’s simpler to cook than a traditional rice risotto
Earthy kale works well with smoky bacon in a dish that’s simpler to cook than a traditional rice risotto
Cook: 1 Hour
Serves: 4
Price: 62p per serving
Nutritional Information
Each 336g serving contains
Energy
1391kj
333kcal
1391kj
333kcal
17%
Fat
11.1g
11.1g
Med
16%
16%
Saturates
4.0g
4.0g
Med
20%
20%
Sugars
2.4g
2.4g
Low
3%
3%
Salt
1.28g
1.28g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
414kj/99kcal
Typical energy values per 100g:
414kj/99kcal
Ingredients
1tbsp rapeseed oil
1 onion, finely chopped
1 clove garlic, chopped
4 rashers streaky bacon, thinly sliced
200g Asda Pearl Barley, rinsed
2 sprigs thyme
2 reduced-salt chicken stock cubes, made up to 800ml with boiling water
100g sliced curly kale, washed, with woody stems removed
2tbsp reduced-fat crème fraîche
Parmesan, shaved
Method
1
Heat the oil in a pan and cook the onion over a medium setting, for 6 mins or until softened.
2
Add garlic and bacon and cook for 3-5 mins until the bacon is starting to colour and turn crispy.
3
Stir in the pearl barley, thyme and add the chicken stock to the pan. Bring to a simmer and cook for 30 mins, stirring occasionally.
4
Stir in the kale and cook for 10-15 mins, topping up with hot water if needed.
5
When the pearl barley is tender, stir in the crème fraîche and season with freshly ground black pepper.
6
Take the pan off the heat, remove the thyme, divide between 4 bowls and scatter over shaved Parmesan, to serve.