Recipe developed by: Anita Stewart and Chef Paul Stewart
Few ingredients say “Canada” like mustard, barley, maple syrup and smoky, thick sliced bacon. It’s the sort of dish that can be kept warm for service but be careful, it’s awfully easy to snack on.
In a medium saucepan, heat the chicken stock, maple syrup, mustard and bay leaves. Simmer covered for 10 minutes to infuse the flavours. Keep warm.
Meanwhile, render the bacon cubes in a skillet over medium heat till golden; drain and discard fat and reserve bacon nuggets.
In a medium saucepan, melt butter over low heat. Add shallots, yellow mustard seed, salt and fresh ground pepper, stirring to combine. Cover and ‘sweat’ for 10 minutes on medium heat until the shallots are translucent but not browned. Stir in rendered bacon and continue to cook for 2 to 3 minutes to blend the flavours.
Add the barley and toast uncovered for 3 minutes till beginning to brown slightly. Pour in the ale, bring to a boil and reduce for 1 to 2 minutes. Add stock mixture one ladle full at a time, stirring constantly. When the final ladle of stock is added, cover and simmer till the barley is tender, about 20 minutes.
Sprinkle in the thyme and parsley; stir in the Parmesan. Garnish with extra parsley and Parmesan, if desired.
Serving Size 1/2 cup (125 ML)
Servings 12
- Amount Per Serving
- Calories 230
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4.5g23%
- Cholesterol 30mg10%
- Sodium 580mg25%
- Total Carbohydrate 24g8%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium saucepan, heat the chicken stock, maple syrup, mustard and bay leaves. Simmer covered for 10 minutes to infuse the flavours. Keep warm.
Meanwhile, render the bacon cubes in a skillet over medium heat till golden; drain and discard fat and reserve bacon nuggets.
In a medium saucepan, melt butter over low heat. Add shallots, yellow mustard seed, salt and fresh ground pepper, stirring to combine. Cover and ‘sweat’ for 10 minutes on medium heat until the shallots are translucent but not browned. Stir in rendered bacon and continue to cook for 2 to 3 minutes to blend the flavours.
Add the barley and toast uncovered for 3 minutes till beginning to brown slightly. Pour in the ale, bring to a boil and reduce for 1 to 2 minutes. Add stock mixture one ladle full at a time, stirring constantly. When the final ladle of stock is added, cover and simmer till the barley is tender, about 20 minutes.
Sprinkle in the thyme and parsley; stir in the Parmesan. Garnish with extra parsley and Parmesan, if desired.
