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Pork, barley and carrot casserole

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Pork, barley and carrot casserole
A flavoursome and comforting dish for all the family.
Serves
4
Prep
10 minutes
Cook
1 hour 15 minutes
Each 429g serving contains (excludes serving suggestion)
KCal
271
Carbs
25.0g
Fibre
4.6g
Protein
23.0g
Fat
7.7g
Saturates
1.7g
Sugars
9.1g
Salt
0.97g
Fruit/Veg Portion
2
Ingredients

Ingredients

1 tbsp sunflower oil
2 onions, diced
350g pork, cubed
300g Chantenay carrots, washed and left whole (no need to peel)
150g mushrooms, quartered
2 garlic cloves, crushed
1 tsp dried thyme
2 tsp wholemeal flour
good pinch pepper
40g pearl barley
1 heaped tsp Dijon mustard
1 low-salt vegetable or chicken stock cube, dissolved in 1 litre water
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Method

Recipe tips
  • If using fatty meat, cook the casserole and then refrigerate overnight. You can then remove the fat easily from the top of the dish and reheat the casserole before serving.
  • Pearl barley is high in soluble fibre – the fibre that helps control blood glucose and cholesterol levels.
  • With a low glycaemic index, pearl barley is also a good alternative to other starchy carbohydrate foods.
  • Freezing instructions: Suitable for freezing once cooked. Defrost thoroughly to serve or reheat until piping hot throughout.
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