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Dinner | Meat

Bacon and leek casserole with barley

A hearty winter stew that will protect your bowels and heart and arrest the development of diabetes

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Bacon and leek casserole with barley recipe
Serves:
4
Preparation:
10 Mins
Cooking:
45 Mins
High FODMAP:
Yes
Allergens:
Gluten
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What are the health benefits of Bacon and leek casserole with barley?

A hearty winter stew that will protect your bowels and heart and arrest the development of diabetes

 

Ingredients

Method

Ingredients

160g/2 leeks, thickly sliced nutritional information
160g/2 leeks, thickly sliced
300g savoy cabbages, shredded nutritional information
300g savoy cabbages, shredded
12g/2 garlic cloves, finely chopped nutritional information
12g/2 garlic cloves, finely chopped
280g/4 carrots, cubed nutritional information
280g/4 carrots, cubed
Salt and pepper to taste nutritional information
Salt and pepper to taste
2 tbsp rapeseed oil nutritional information
2 tbsp rapeseed oil
1 litre of chicken stock nutritional information
1 litre of chicken stock
300g whole barley nutritional information
300g whole barley
200g bacon lardons nutritional information
200g bacon lardons
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Soak the barley overnight to make the goodness more available.
2) Heat the oil in a large pan and sautée the bacon, leeks and garlic for a few minutes.
3) Add the carrots and fry for a minute more.
4) Add the barley and chicken stock. Season well.
5) Bring to the boil then turn down to a simmer for 20 minutes, stirring occasionally.
6) Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
7) Check liquid levels and add more water if necessary. 

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