- 0:20 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
Create a one-pot wonder of wholegrain goodness that the whole family will enjoy.
Ingredients
- 1 tablespoon olive oil
- 1 leek, trimmed, halved, washed, thinly sliced
- 2 garlic cloves, crushed
- 5 slices Primo prosciutto, finely chopped
- 200g button mushrooms, thinly sliced
- 1 3/4 cups pearl barley
- 4 cups Massel salt reduced chicken style liquid stock
- 1/4 cup finely grated parmesan cheese
- 1/3 cup chopped fresh flat-leaf parsley leaves
Method
- Step 1Heat oil in a large heavy-based saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 1 minute or until leek has softened. Add prosciutto and mushrooms. Cook, stirring, for 3 to 4 minutes or until prosciutto is crisp.
- Step 2Add barley. Cook, stirring, for 1 minute or until coated. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 25 minutes or until barley is almost tender. Remove lid. Simmer for 10 to 12 minutes or until barley is tender and liquid has absorbed. Remove from heat. Season with pepper. Stir through parmesan and 1/4 cup parsley. Serve with remaining parsley.
- High fibre
- Low kilojoule
Nutrition
1673 kj
Energy
10.1g
Fat Total
2.6g
Saturated Fat
12.1g
Fibre
16.7g
Protein
18mg
Cholesterol
632mg
Sodium
54.4g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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