Pork, barley and carrot casserole | Diabetes UK
Nutrition information - KCal - 271 - Carbs - 25.0g - Fibre - 4.6g - Protein - 23.0g - Fat - 7.7g (Low) - Saturates - 1.7g (Low) - Sugars - 9.1g (Low) - Salt -
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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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