Barley

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Barley & Mushroom Stew with Bacon

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An earthy, filling stew which should be served with a contrasting sharp, crisp texture such as baked garlic toasts. Vegetarians can omit the bacon.

INGREDIENTS

For 4-6 servings:

2 tablespoons oil
250g (8oz) bacon
1 onion, finely chopped
250g (8oz) pearl barley, washed
500 g (llb) mushrooms, preferably wild
125ml (4fl oz) water
salt and pepper
4 slices of bread
2 tablespoons olive oil

METHOD

Chop the bacon, finely. Heat oil in a large pan and cook bacon till crisp. Remove bacon with a slotted spoon. Add the onion and cook gently till lightly browned. Add the barley and return the bacon to the pan. Cook for five minutes stirring occasionally.

Meanwhile, chop half the mushrooms very finely, or pulse in a food processor, and slice the remainder. Add the mushrooms and continue to cook, stirring occasionally. When all the mushrooms have softened, mix the water with the miso and add. Cover and cook for five minutes. To serve: Brush the oil over the bread and bake in a hot oven until crisp. Serve with the barley.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS