About this recipe:This is a tasty way to use barley - an ultra healthy grain. Barley is combined with a mixture of mince, kidney beans, courgette, red pepper and spices, then topped with a bit of grated Cheddar before serving. Serve this right at the table out of the frying pan for a rustic, family friendly dish. Leftovers are just as good the next day!
200g pearl barley
1/2 tablespoon olive oil
250g lean minced beef
1 onion, chopped
2 cloves garlic, minced
1/2 large red pepper, chopped
1/2 teaspoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (400g) tin chopped tomatoes
1/2 courgette, chopped
1 (400g) tin kidney beans, rinsed and drained
100g grated Cheddar cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Bring the barley and water to the boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
Heat the oil in a large frying pan over medium-high heat; stir in the mince. Cook and stir until the mince is crumbly, evenly browned, and no longer pink. Drain and discard any excess fat. Stir in the onion and garlic; cook until tender, about 5 minutes. Add the pepper, oregano, basil, salt and pepper. Cook and stir until the pepper is tender, about 5 minutes.
Stir in the cooked barley, tomatoes, courgette and kidney beans. Bring the mixture to the boil, reduce heat, cover and simmer until the vegetables are tender, about 5 to 10 minutes. Remove the pan from the hob, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.