Bacon, Vegetable & Barley Pot

This is a great recipe for using up any leftover vegetables. This time I used broad beans, courgette and mushrooms, but your choice is flexible. Peas, spinach, carrot, anything really would work. It is also freezable, which means its great for planning ahead or for making in big batches. This is what I did and froze it ready for Neil to enjoy while I am away racing.

Print Recipe
Bacon, Vegetable & Barley Pot
Prep Time 5 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
To prepare:
  1. Peel and dice the onion. Thinly slice the chilli.
  2. Peel and crush the garlic.
  3. Add the chilli, onion and garlic to a large lidded saucepan with the olive oil.
  4. Slice the bacon in to small pieces.
  5. Cut the courgette in to quarters lengthways and then slice each length in to bite size pieces.
  6. Weigh out the barley and make up the stock.
To cook:
  1. Heat the pan over a medium-high heat and fry its contents for 3 minutes.
  2. Add in the bacon and continue to fry for 2 minutes, stirring regularly.
  3. Add in the courgettes and stir while frying for 2 more minutes.
  4. Meanwhile shred the basil leaves.
  5. Pour in the barley and fry for 30 seconds.
  6. Lower the heat and pour in the stock, sprinkle over the the basil, cover the pan and leave to simmer for 30 minutes.
  7. Cut the mushrooms in to quarters and weigh out the broad beans.
  8. Once 30 minutes are up, remove the lid, stir well, add in the mushrooms and broad beans.
  9. Replace the lid on the pan and leave for another 10 minutes or until the barley is cooked to your liking.
  10. To serve divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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