Barley casserole

Ingredients:

• 2 tbsp unsalted butter, plus extra for greasing the pan
• 3 slices bacon, cut into 2cm pieces.
• 2 cloves garlic, crushed
• 1 medium onion, chopped
• 1 cup pearl barley
• 2.5 cups chicken broth
• 0.5 cups heavy cream
• 1 cup grated cheddar (about 110 g)
• Chopped fresh parsley, for serving

Preparation:

1. Preheat oven to 190°C and grease a 1.5L baking dish.
2. Place the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Add the butter to the same skillet with the rendered fat and heat, stirring, until melted. Add the garlic and onion and cook until the onion is translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Sprinkle with 1/2 teaspoon of salt and a little pepper.
3. Add the chicken broth and cream. Bring to a simmer and cook until the liquid begins to thicken slightly, about 2 minutes. Add the bacon and 3/4 cup of cheddar. Transfer to the prepared baking dish. Cover tightly with foil.
4. Bake until the casserole is bubbly, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup cheddar and bake, uncovered, until the cheese is melted and most of the liquid has been absorbed, 10 to 15 minutes. Let sit for a few minutes. Sprinkle with chopped parsley and serve.