Pearl barley, pork mince and saffron orzotto recipe – a delicious recipe with olive oil, onion, pork, pearl barley, spinach, litre. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat about one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.
2
Stir in the pearl barley and spinach and cook for a couple of minutes.
3
Add most of the stock (leaving some behind) and the saffron and give everything a good stir.
4
Put the lid on with a slight gap and leave to simmer until the pearl barley is cooked - check the packet timings for an estimation of how long it will take.
5
Keep an eye on the water level - if it gets low before the grains are cooked, add the remaining stock.
6
Be sure to scrape the bottom of the saucepan with a wooden spoon every now and then to prevent the pearl barley sticking and burning at the base.
7
Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper.
8
Plate up and drizzle with a little extra virgin olive oil.
9
Serve immediately or allow to cool and portion up to keep in the freezer.
577
kcal
Calories
56
g
Fat
8
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 glugs extra virgin olive oil, 1 small onion, finely chopped, 150 g (5.3oz) pork mince, 200 g (7.1oz) pearl barley, and more.
Yes, Pearl barley, pork mince and saffron orzotto recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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