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“I served this with a roast pheasant but it makes a great accompaniment to other things and leftovers are great with the inclusion of pre grilled sausages. This is roughly based on part of the recipe for pheasant casserole an elderly lady used to make. 2 methods of making this; the lazy way or the not so lazy way ( for when you want to play gourmet chef and look good to in laws or hide from them in kitchen). If cooking with phesaent cook barley mix for hour then place roasting rack in casserole dish over the barely mix, place pheasent on rack in casserole dish (that way pheasent jucies get into the mushroom barley mix) put back in oven and cook pheasent according to weight, please see recipe for herb butter to spread on pheasent before cooking- im posting it next.”
1hr 50mins

Ingredients Nutrition


  1. method one:.
  2. preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
  3. place all ingredients into a large casserole dish with tight fitting lid mix well, place in oven and cook for about 1- 1hr 30 hour until barley and carrots are cooked. Check on it every so often in case it needs a little more water. Under the same principle this can be cooked in a slow cooker, reduce the hot stock by 1/4 pint.
  4. method 2:.
  5. preheat oven to gas mark 6, reconstitute the dried mushrooms in a little hot water for 10 minutes.
  6. heat oil in heavy based oven hob to oven casserole dish fry onions for 5 min on medium heat , add garlic and barley stir well, add port deglaze pan. add all other ingredients, inclduidng dried musrooms and their soaking water.
  7. place in oven for approximately 1 hour, checking occasionally that there is enough water) at this point add pheasant on rack in casserole dish (if cooking with pheasant) barley mix will take approximately 1- 1 1/2 hour to cook.
  8. serve on own as a risotto maybe with some parmesan or with roast meat or sausages.

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