Pearl barley, bacon and carrot one-pot recipe

Pearl barley, bacon and carrot one-pot recipe

8 ratings

Embrace the colder evenings with this wonderfully warming pearl barley one-pot. Sweet carrots, bacon, hearty lentils and goat's cheese are baked until tender and drizzled with sharp balsamic vinegar for a midweek main that will really break the norm. Serve with a peppery rocket salad, or freeze until ready to eat. See method

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 478 calories / serving
  • Freezable

Ingredients

  • 5 bunched carrots or regular carrots (about 225g), scrubbed and cut into 3cm diagonal chunks
  • 45g Tesco Finest dry-cure bacon lardons
  • 150g pearl barley
  • 1 garlic bulb, halved widthways
  • 1 rosemary sprig
  • 50g French goat’s cheese (Chévre)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 30g rocket, to serve

Each serving contains

  • Energy

    2020kj
    478kcal
    24%
  • Fat

    15g 21%
  • Saturates

    5g 24%
  • Sugars

    11g 12%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 76.8g Protein 14.5g Fibre 5.3g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the carrots, lardons and barley in a 2ltr ovenproof dish; mix well. Nestle in the garlic bulb halves and rosemary sprig, then pour over 450ml boiling water.
  2. Tightly cover the dish with foil and bake for 25 mins until the carrots are soft and the barley is puffed and tender. Remove and discard the rosemary, then crumble over the goat's cheese. Bake, uncovered, for 5 mins. Season with black pepper, drizzle with the oil and vinegar, and serve with the rocket alongside.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Dinner for two recipes

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