Transform one simple bag of nutritious pulses into three wholesome dishes that will keep you and your family feeling nourished.
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Transform one simple bag of nutritious pulses into three wholesome dishes that will keep you and your family feeling nourished.
Discover the endless
possibilities!
It’s the age-old question - What’s for dinner? Here at McKenzie’s, we know a thing or two How to store pulses 1, 2, 3 NO SOAKING GUIDE
about making delicious and nutritious meals that the whole family will love. We also know Did you know that you can pre-cook your bag of pulses and Soaking dried pulses helps to reduce the cooking time but
that meal planning and prepping can be an arduous task. That’s why we have created freeze them for up to 6 months? Such an economical way if you forget to soak them the night before, do not fret!
three wholesome meals that you can cook from just one bag of humble pulses. to have access to cooked and snap frozen pulses that have See below our simple 1,2,3 cooking guide that eliminates
not been sitting in their own liquid for months on end! the need to soak.
Pulses truly are the perfect pantry ingredient. These protein and fibre dense powerhouses Here is a guide to storing your pulses whether they are in
are always on hand to be transformed into delicious meals that help you feel nourished for the pantry, fridge or freezer.
longer. They are low GI, great for gut health and are an excellent replacement for meat or
white carbohydrates. pantry Dry Pulses
Store time: 2 years.
Tip: Pulses may require longer Rinse &
cooking times as they age. Pick Over
FRidge Cooked Pulses
Combine with
Store time: Up to 5 days sealed
in an airtight container.
water and
Tip: Store in some reserved cooking
bring to boil
liquid or cover in fresh water.
Soups & Curries
Store time: Up to 5 days sealed
in an airtight container.
FREEZER Cooked Pulses Simmer until
Dried to cooked conversion guide Whole Lentils 1 cup dried = 2 1/2 cups cooked
Store time: 6 months. tender or use
Did you know that one affordable bag of dried lentils Split Peas 1 cup dried = 2 cups cooked Tip: Drain all excess liquid and the guide below
store in 1 cup portions in sealed,
can produce 5 cups of cooked lentils? Some recipes Chick Peas 1 cup dried = 2 cups cooked airtight containers or freezer bags. Split Lentils 10 -15 minutes Beans 55 minutes
in this booklet can be adapted to include pre-cooked
Barley 1 cup dried = 3 cups cooked Soups & Curries
pulses to save you time in the kitchen. Here is a Whole Lentils 20 -25 minutes Chick Peas 45 minutes
Store time: 3-6 months in
conversion table to use as a guide. Beans 1 cup dried = 2 cups cooked
an airtight container. Split Peas 35 minutes Pearl Barley 35 minutes
McKENZIE'S – ONE BAG 3 WAYS 2
Satay Pork & Vegetarian Lentil, Beetroot
Lentil Curry Stuffed Capsicums & Feta Salad
Serves: 4 PreP: 15 mins Cook: 50 mins Serves: 4 PreP: 20 mins Cook: 1 hour Serves: 4 PreP: 15 mins Cook: 25 mins
Ingredients Ingredients Ingredients
2-3 tbs oil 2 tbs peanut butter ½ cup McKenzie’s Whole Green 4 capsicums, halved, seeds and 3 cups water McKenzie’s Whole Black
600g pork scotch steaks cut into ½ cup McKenzie’s Whole Green Lentils stem removed 1 cup McKenzie’s Whole Green Peppercorns Grinder, to taste
2cm pieces Lentils 3 cups low salt vegetable stock McKenzie’s Australian Natural Lentils ½ red onion, finely sliced
1 large onion, sliced into eighths McKenzie’s Australian Natural 2 tbs oil Sea Salt Grinder, to taste 1 bay leaf 1 tin whole baby beets, drained
1 red capsicum, cut into 2cm Sea Salt Grinder, to taste 2 onions, chopped McKenzie’s Whole Black 3 tbs olive oil and cut in half
pieces McKenzie’s Whole Black Peppercorns Grinder, to taste ½ cup Italian parsley, chopped
200g Swiss brown mushrooms, 2 tbs lemon juice
4 garlic cloves, crushed Peppercorns Grinder, to taste chopped 1 ½ cups grated mozzarella ½ cup coriander leaves, chopped
1 tbs Djion mustard
Steamed rice, for serving cheese
1 tbs grated ginger 3 garlic cloves, crushed 1 garlic clove, crushed ½ cup feta cheese, crumbled
Mint and coriander leaves, for ½ cup shredded parmesan
2 tsp garam masala 1 large carrot, grated McKenzie’s Australian Natural
serving cheese
1 tsp cumin 2 tsp dried oregano Sea Salt Grinder, to taste
Bean shoots, for serving Green salad, to serve
½ tsp chilli flakes 400g jar passata
Crushed peanuts, for serving Crusty bread, to serve Method
1 3/4 cups low salt chicken stock 1. Before cooking, follow on-pack instructions to rinse and pick over
180ml can coconut milk Method
uncooked lentils.
1. Before cooking, follow on-pack instructions to rinse and pick over
Method 2. In a medium saucepan bring the uncooked lentils, water and bay leaf
uncooked lentils.
to boil over medium-high heat. Reduce the heat and simmer until
1. Before cooking, follow on-pack instructions to rinse and pick over 2. Combine uncooked lentils and stock in a medium saucepan and tender, about 25 minutes. Drain off any excess water and remove
uncooked lentils. bring to the boil. Reduce the heat and simmer for 25 minutes or the bay leaf.
2. Heat half the oil in a non-stick frypan on high heat and quickly until the lentils are tender. Drain.
3. Combine olive oil, lemon juice, mustard, crushed garlic, salt & black
brown the pork for 4-5 minutes. Remove from the pan and set aside. 3. Meanwhile, heat the oil in a large frypan over a high heat and sauté pepper. Pour dressing over warm cooked lentils and lightly toss.
3. Heat the remaining oil in a medium saucepan over medium heat the onion, garlic and mushrooms for 3-5 minutes or until softened.
4. In a serving bowl, lightly toss the dressed lentils together with the
and sauté the onion, capsicum, garlic and ginger for 3-5 minutes. Add the oregano and carrot and cook a further 2 minutes. Add
red onion, baby beets, parsley and coriander. Top with crumbled feta.
Add the spices and cook a further minute until fragrant. Stir in the the cooked lentils and passata, stir through and cook another 1-2
One 375g bag of McKenzie’s stock, coconut milk , peanut butter, uncooked lentils and pork. minutes. Season to taste.
Delicious served with beef or lamb.
Whole Green Lentils makes: Stir to combine. Bring to the boil, then cover and simmer for 35-40 4. Preheat oven to 200ºC. Place the capsicum halves onto an oven tray
minutes until the lentils are tender. Season to taste. cut side up. Spoon the filling evenly into each of the 8 halves, then
5 cooked cups of 4. Serve topped with herbs, bean shoots and a sprinkle of peanuts. sprinkle with the combined cheeses.
whole green lentils Serve immediately with steamed rice. 5. Bake for 25-30 minutes until golden. Serve immediately.
Freeze in an airtight container for up to 3 months. Delicious with a green salad and crusty bread.
McKENZIE'S – ONE BAG 3 WAYS 4
Sweet Potato & Super Protein Simple Lentil Dhal
Lentil Soup Bolognese
Serves: 4 PreP: 10 mins Cook: 20-25 mins Serves: 4 PreP: 10 mins Cook: 25 mins SERVEs: 6 cups PreP: 15 mins Cook: 45 mins
Ingredients Ingredients Ingredients
2 tbs olive oil ½ cup McKenzie’s Red Split 2 tbs olive oil ½ cup McKenzie’s Red Split 1 cup McKenzie’s Red Split 1/2 tsp mustard seeds
1 onion, chopped Lentils 1 red onion, diced Lentils Lentils 1/2 tsp cumin seeds
2 garlic cloves, chopped 1 tsp red wine or apple cider 2-3 garlic cloves, finely chopped 3 sprigs thyme 1 small onion, finely sliced 2 tsp Clive Of India Authentic
vinegar 2 tsp balsamic vinegar
3cm piece ginger, chopped 250g beef mince 1/2 tsp turmeric powder Curry Powder
McKenzie’s Australian Natural Penne pasta, cooked to pack
2 tsp Clive of India Curry 250g pork mince 1/2 tsp chilli powder 1 garlic clove, crushed
Sea Salt Grinder, to taste directions for serving
Powder 1 tbs tomato paste
McKenzie’s Whole Black 2 medium tomatoes, diced McKenzie’s Australian Natural
700g sweet potato, peeled Basil and parmesan, for serving
Peppercorns Grinder, to taste 400g can diced tomatoes 1 tbs vegetable oil Sea Salt, to taste
and diced
1 ½ cups water or stock
1 litre vegetable stock Method
Method
Method 1. Before cooking, follow on-pack instructions to rinse and pick over
1. Before cooking, follow on-pack instructions to rinse and pick over uncooked lentils.
1. Before cooking, follow on-pack instructions to rinse and pick over uncooked lentils.
uncooked lentils. 2. Add the uncooked lentils, onion, turmeric, chilli and tomatoes to a
2. Heat oil in a frying pan. Add onion and garlic, cooking for several saucepan. Add enough water to just cover the uncooked lentils. Bring
2. Heat oil in a large saucepan or pot and add onion, garlic and ginger. minutes until tender. Add the beef and pork mince, cooking until to the boil and simmer until lentils are soft, approximately 15-20
Cook for several minutes until tender. Add curry powder and cook well seared. minutes. Add more water if required. Mash mixture and set aside.
for a further minute.
3. Stir in the tomato paste and cook for a minute. Add tomatoes, stock, 3. In a frypan, heat oil and add seasoning ingredients. Fry until the
3. Add sweet potatoes, stock and uncooked lentils. Bring to the boil, uncooked lentils and thyme. Bring to the boil, reduce heat, cover flavour releases and mustard seeds start popping, approximately
reduce heat and simmer for 15-20 minutes until lentils and sweet and simmer for 10-15 minutes until lentils are tender. Stir in vinegar 3 minutes. Add to the cooked lentil mix, stir and season if required.
potato are tender. Puree with a handheld blender until smooth, and season to taste.
return to heat, stir in vinegar and season well. Serve with sour
4. Serve bolognese over cooked pasta, drizzle with a little extra olive Serve with steamed basmati rice, wholemeal roti bread and
cream if desired.
oil and scatter with some basil and parmesan. sauteed broccolini.
Use a squeeze of lime in place of vinegar.
One 375g bag of McKenzie’s A sneaky way to add more fibre and protein to a family
Red Split Lentils makes: favourite!
5 cooked cups of
red split lentils
McKENZIE'S – ONE BAG 3 WAYS 6
Chargrilled Veg & Mediterranean Roasted Carrot
Chick Pea Salad Chicken Tray Bake Hummus
Serves: 6-8 PreP: 20 mins Cook: 45 mins Serves: 4 -6 PreP: 20 mins Cook: 1 hour 25 mins MAKEs: 2 1/4 cups PreP: 20 mins Cook: 45 mins
Ingredients Ingredients Ingredients
1/2 cup McKenzie’s Chick Peas, 1 cup basil leaves 1/2 cup McKenzie’s Chick Peas 1 cup green Sicilian olives 3/4 cup McKenzie’s Chick Peas 1/2 lemon, juiced
heaped 100g feta cheese, crumbled 1/4 cup oil McKenzie’s Australian Natural 2 medium carrots, peeled and McKenzie’s Australian Natural
1 red capsicum, halved and seeds 1/2 cup light olive oil 2 tbs Chermoula/Moroccan Sea Salt Grinder, to taste chopped into 1 cm chunks Sea Salt Grinder, to taste
removed seasoning McKenzie’s Whole Black Spray oil McKenzie’s Whole Black
1/4 cup balsamic vinegar
1 yellow capsicum, halved and 6-8 chicken thigh fillets Peppercorns Grinder, to taste 8 large garlic cloves Peppercorns Grinder, to taste
2 garlic cloves, crushed
seeds removed Greek yoghurt, for serving Olive oil, for drizzling
1/2 tsp sugar 300g eggplant, cut into 2cm 1/4 cup water
2 tbs light olive oil chunks Baby rocket, for serving Parsley or coriander, for garnish
McKenzie’s Australian Natural 2 tbs tahini
2 medium zucchini, cut into 1 large red onion, cut into eighths Turkish bread or crispy pita,
Sea Salt Grinder, to taste 2 tbs olive oil
1cm slices for serving
McKenzie’s Whole Black 1 red capsicum, cut into 2cm 2 1/2 tsp cumin
200g red and yellow baby Roma pieces
Peppercorns Grinder, to taste
tomatoes, halved Method
4 spring onions, cut into 5cm Method 1. Prepare and cook the chick peas according to packet directions.
lengths then cut in fine strips 1. Prepare and cook chick peas according to packet directions. 2. Preheat oven to 200ºC. Place the carrot onto an oven tray and spray
2. Preheat oven to 200ºC. Combine the oil and Chermoula in a bowl. with oil. Bake for 15 minutes. Add the garlic, spray with oil and cook
Method
Add the chicken and toss to coat in the spices, then place onto a for a further 15 minutes or until carrot is tender. Cool. Remove the
1. Prepare and cook the chick peas according to the packet directions. lined oven tray. garlic from the skins.
2. Meanwhile, place the capsicums skin side up on an oven tray. 3. Toss the eggplant, onion, red capsicum and olives in any remaining 3. Place the cooked chick peas, carrot, garlic, water, tahini, oil, cumin
Cook under hot grill for 8-10 minutes or until the skin is black and oil and spice. Add to the pan with cooked chick peas. and juice into a food processor and process until smooth. Add
blistered. Wrap the capsicums in foil and allow to cool. additional water if necessary to achieve the correct consistency.
4. Bake for 40 minutes or until the chicken is cooked.
3. Heat the oil in a large non-stick frypan over high heat. Add the Season to taste. Chill.
5. Spoon the chicken, vegetables and peas into serving bowls then top
zucchini and char grill the slices until light golden. Allow to cool 4. Drizzle with a little oil and garnish with herbs. Serve with Turkish
with a dollop of yoghurt and some baby rocket. Serve immediately.
then place onto a serving platter with the cooked chick peas. bread or pita.
Remove the blackened skins from the cooled capsicums then cut
One 375g bag of McKenzie’s into 1cm thick slices. Add to the salad with the spring onions, basil Chermoula is a North African spice mix.
Chick Peas makes: and tomatoes and mix through. Sprinkle over the feta cheese.
Why not pre-cook a bag of chick peas? Use 1 cup of cooked
Refrigerate covered until required.
4 cooked cups of chick peas for both the salad and tray bake and 2 cups
4. Combine in a jar the oil, vinegar, garlic, sugar, salt and pepper. Shake for the hummus.
chick peas until well combined then drizzle over the salad. Serve immediately.
To save time, use 300g jarred roasted capsicum.
McKENZIE'S – ONE BAG 3 WAYS 8
Easy Chana Dhal Pea & Spinach Creamy Chicken
Soup Curry
Serves: 4 PreP: 15 mins Cook: 50 mins Serves: 4 PreP: 20 mins Cook: 40 mins Serves: 4 PreP: 15 mins Cook: 45 mins
Ingredients Ingredients Ingredients
1 cup McKenzie’s Yellow Split 50g baby spinach leaves 1 cup McKenzie’s Yellow Split McKenzie’s Whole Black 2 tbs oil 1/2 cup McKenzie’s Yellow Split
Peas 1 tsp onion powder Peas Peppercorns Grinder, to taste 2 onions chopped Peas, rinsed
4 cups low salt vegetable stock McKenzie’s Australian Natural 1 tbs olive oil 1 cup mint leaves 3 garlic cloves, crushed 1/4 cup tomato paste
2 medium tomatoes, chopped Sea Salt Grinder, to taste 1 onion, chopped 1/2 cup parsley leaves 1 tbs fresh ginger, grated 4 large chicken thigh fillets
3 garlic cloves, chopped 1/4 cup pine nuts, toasted 2 birdseye chillies, seeds 500-600g, cut into 2cm pieces
1 tbs grated ginger McKenzie’s Whole Black
Peppercorns Grinder, to taste removed and finely chopped 1/4 cup cream
3-4 birdseye chillies, finely 1L vegetable or chicken stock 3-4 tbs olive oil
chopped 6 cherry tomatoes, halved to 2 tsp cumin McKenzie’s Australian Natural
2 zucchini, chopped 2 tsp red wine vinegar
serve 2 tsp turmeric Sea Salt Grinder, to taste
1 1/2 tsp turmeric 150g spinach leaves, washed 1/2 small birdseye chilli
2 tsp paprika McKenzie’s Whole Black
2 tbs oil Coriander leaves, to serve
McKenzie’s Australian Natural Peppercorns Grinder, to taste
Naan bread, to serve 2 tsp garam masala
4 garlic cloves, crushed Sea Salt Grinder, to taste Steamed rice, to serve
1 1/2 cups low salt chicken stock
1 1/2 tsp cumin seeds Method Mint and coriander leaves to
1 x 400g can chopped tomatoes
garnish
Method 1. Before cooking, follow on-pack instructions to rinse and pick over
Method
uncooked peas.
1. Before cooking, follow on-pack instructions to rinse and pick over 1. Before cooking, follow on-pack instructions to rinse and pick over
uncooked peas. 2. Heat oil in a large pot over medium heat. Add onion and garlic, uncooked peas.
cooking for 2-3 minutes until tender. Add uncooked peas and stock.
2. In a medium saucepan combine the uncooked peas with the stock, 2. Heat half the oil in a medium saucepan and sauté the onion, garlic,
Once boiling, reduce heat and simmer for 25 minutes until peas
tomatoes, ginger, chilli and turmeric. Bring to the boil, cover and ginger and chilli over a medium heat for 3 minutes or until softened.
are tender.
simmer for 45 minutes, stirring occasionally, until the peas are Add the spices and cook another minute until fragrant. Stir in the
tender and dhal has thickened. 3. Add zucchini and continue cooking for 10 minutes until cooked stock, tomatoes, uncooked peas and tomato paste. Bring to the boil,
through. Stir in spinach and remove from heat. Puree soup until cover and simmer for 20 minutes, stirring occasionally.
3. Heat the oil in a small saucepan over medium heat and sauté the
smooth and season to taste. Add additional water to adjust
garlic and cumin seeds for 3-5 minutes until fragrant, then toss 3. Meanwhile, heat the remaining oil in a large non stick frypan over a
consistency if desired.
through the spinach and onion powder. Remove from the heat and high heat. Add the chicken pieces and brown for 5-6 minutes or until
4. To prepare pesto, combine mint, parsley, pine nuts, oil, vinegar and
One 500g bag of McKenzie’s allow the spinach to wilt, then stir through cooked pea mixture and
chilli in a processor and process to a chunky pesto. Serve dolloped
golden. Keep warm.
heat through. Season to taste. 4. Add the chicken to the saucepan after the first 20 minutes of cooking.
Yellow Split Peas makes: over soup and crusty bread.
4. Serve immediately topped with cherry tomatoes and coriander Cover and simmer for a further 25 minutes or until the peas are
5 cooked cups of leaves. Serve with naan bread. softened. Stir through the cream and reheat gently.
yellow split peas If you are pressed for time, grab a tub of ready to use pesto 5. Serve immediately with rice, garnished with mint and coriander leaves.
dip from the supermarket chiller instead.
Dollop with yoghurt to help balance the heat of the chilli.
If freezing, omit the cream and freeze in an airtight container
for up to 3 months. Add the cream to the curry when reheating.
McKENZIE'S – ONE BAG 3 WAYS 10Chicken Coconut Mushy Pea Dip with Red Onion & Green
Curry Roasted Pumpkin Pea Fritters
Serves: 4-6 PreP: 15 mins Cook: 45 mins Serves: 4 -6 PreP: 20 mins Cook: 1 hour MAKEs: 16 PreP: 15 mins Cook: 1.5 hours
Ingredients Ingredients Ingredients
2 tbs oil Spray oil 1 tbs oil 1/2 lemon, juiced 3/4 cup McKenzie’s Green Split 1/2 cup McKenzie’s Chick Pea
1 large onion, chopped 600g chicken tenderloins 1 large onion, chopped 1/2 -1 tsp sesame oil Peas Flour
4 garlic cloves, crushed 125g green beans, trimmed 4 garlic cloves, crushed McKenzie’s Australian Natural 1 red onions, diced 1 tbs Clive Of India Authentic
Sea Salt Grinder, to taste 1 garlic clove, crushed Curry Powder
1 tsp chilli flakes McKenzie’s Australian Natural 3 cups low salt vegetable stock
Sea Salt Grinder, to taste McKenzie’s Whole Black 1/4 cup fresh coriander, chopped 1 egg, lightly whisked
1 tsp cumin 1 cup McKenzie’s Green Split
McKenzie’s Whole Black Peas Peppercorns Grinder, to taste 1/2 long red chilli, deseeded and McKenzie’s Australian Natural
1 tbs Clive of India Authentic
Peppercorns Grinder, to taste Dukkah, for serving diced (optional) Sea Salt Grinder, to taste
Curry Powder 500g butternut pumpkin, peeled
1 tsp brown sugar and chopped into 1.5cm pieces Turkish bread and crackers, for 1/4 cup fresh mint, chopped McKenzie’s Whole Black
2 medium carrots, peeled, halved
serving Peppercorns Grinder, to taste
lengthwise and diagonally sliced Mint and coriander leaves, for Spray oil 1/4 lemon, squeezed
serving 1/4 cup vegetable oil
3/4 cup McKenzie’s Green Split
Peas McKenzie’s Moist Flakes Method Method
400ml can light coconut milk Coconut, for serving 1. Before cooking, follow on-pack instructions to rinse and pick over 1. Prepare and cook peas according to on pack instructions.
Steamed rice, for serving uncooked peas. 2. Combine the cooked peas, onion, garlic, coriander, chilli, mint and
1 1/2 cups low salt chicken stock
2. Heat the oil in a medium saucepan over medium heat and sauté lemon juice in a large bowl. Sift over flour and curry powder and toss
Method the onion and garlic for 5 minutes until softened. Add the stock and to combine.
1. Before cooking, follow on-pack instructions to rinse and pick over uncooked peas and bring to the boil, reduce the heat then cover 3. Add the egg and stir until just combined. Season with salt and
uncooked peas. and simmer for 50-55 minutes until the peas are mushy and the pepper. Divide mixture into 16 patties and refrigerate for 15 minutes.
mixture is thick. Cool slightly. 4. Heat oil in a frying pan over medium heat. Add half the fritters and
2. Heat the oil in a medium saucepan over high heat and sauté the
onion and garlic for 3 minutes. Add the spices and cook a further 3. Meanwhile place the pumpkin onto a greased oven tray and spray shallow fry for 3 minutes each side or until golden brown. Transfer
minute until fragrant. Stir through the carrots and uncooked peas, with oil . Bake in a hot oven 200°C for 40-45 minutes until cooked to a plate lined with paper towel. Repeat with remaining fritters,
then pour in the coconut milk and stock. Cover and simmer gently and golden. Cool slightly. reheating oil if necessary.
for 25 minutes, stirring occasionally. 4. Finish the cooked peas with the lemon juice, sesame oil and season 5. Arrange on a platter and serve immediately with natural yoghurt &
One 500g bag of McKenzie’s 3. Meanwhile, spray a non stick frypan with oil and brown the chicken to taste. Spread dip onto a platter, top with the roasted pumpkin naan bread.
tenderloins over high heat for 6 -8 minutes or until golden. Keep warm. and a scatter of Dukkah. Serve immediately with Turkish bread
Green Split Peas makes: and crackers. Use these patties in a wrap as a substitute for meat or
4. Add the chicken to the curry with the beans and simmer a further 15
5 cooked cups of minutes until the chicken is cooked through and the peas are tender.
falafels.
green split peas Season to taste and stir through the sugar. Freeze the dip in an airtight container for up to 3 months.
5. Top with mint, coriander and a sprinkle of coconut. Serve immediately
with steamed rice.
Freeze in an airtight container for up to 3 months. McKENZIE'S – ONE BAG 3 WAYS 12Oven-Baked Slow Cooked Beef Barley & Roasted
Barley Risotto & Barley Soup Cauliflower Salad
Serves: 4 PreP: 10 mins Cook: 55 mins Serves: 6 PreP: 25 mins Cook: 5 hours SERVEs: 4 PreP: 15 mins Cook: 45 mins
Ingredients Ingredients Ingredients
2 tbs oil 1/2 cup shredded parmesan 1/4 cup oil 1/2 bunch thyme 1 head of cauliflower approx 1kg, 1/4 cup light oil
1 large onion, chopped 30g butter, chopped 1 kg gravy beef cut into 2cm 2 tsp smoked paprika broken into florets 1/4 cup white wine vinegar
3 garlic cloves, crushed McKenzie’s Australian Natural pieces 3/4 cup McKenzie’s Pearl Barley Spray oil 1 1/2 tbs honey
1 cup McKenzie’s Pearl Barley Sea Salt Grinder, to taste 2 large onions, chopped McKenzie’s Australian Natural 1 tbs cumin seeds 1 tbs Dijon mustard
1/2 cup semi sundried tomato McKenzie’s Whole Black 2 carrots, peeled and chopped Sea Salt Grinder, to taste
3/4 cup McKenzie’s Pearl Barley McKenzie’s Australian Natural
strips Peppercorns Grinder, to taste 4 sticks of celery, including the McKenzie’s Whole Black
1 cob of corn, char-grilled, kernels Sea Salt Grinder, to taste
1/2 bunch thyme 1 cup parsley leaves tops, chopped Peppercorns Grinder, to taste
removed McKenzie’s Whole Black
3 1/2 cups low salt chicken stock, Shredded parmesan, for serving 4 garlic cloves, crushed 100g baby spinach leaves
2 cups flat leaf parsley leaves Peppercorns Grinder, to taste
boiling Parsley leaves, for serving 1 swede, peeled and chopped 1/2 cup chopped flat leaf parsley
1 large red onion, thinly sliced Flat leaf parsley leaves, for
1/2 cup baby peas 1 turnip, peeled and chopped Shredded parmesan cheese, for
garnish
1.5 litres low salt beef stock serving 1/2 cup dried cranberries
Method Crusty bread, for serving
400g can cherry tomatoes Method
1. Before cooking, follow on-pack instructions to rinse and pick over
uncooked barley. 1. Preheat oven to 180ºC. Place the cauliflower florets onto a large,
Method
2. Combine the oil, onion and garlic into a 2-3 litre baking dish. Bake lined oven tray. Spray well with oil then sprinkle over the cumin
1. Before cooking, follow on-pack instructions to rinse and pick over seeds. Bake for 30-40 minutes until the cauliflower is browned on
in a hot oven 200°C for 10 minutes. uncooked barley. the edges and tender. Cool slightly.
3. Add the uncooked barley, tomato and thyme, mix well. Carefully 2. Heat a tablespoon of the oil in a large non-stick frypan over high heat
pour in the boiling stock, cover with foil and bake for 30 minutes. 2. Meanwhile prepare and cook the barley according to on-pack
and brown the beef quickly in batches. Transfer to the slow cooker. instructions. Drain and keep warm.
4. Add the peas and cook a further 10-15 minutes or until the barley 3. Heat the remaining oil and sauté the onion, carrots, celery and
is soft (add a little extra stock if necessary). 3. Place the cauliflower onto a serving platter, toss through the cooked
garlic for 5 minutes then add to the slow cooker with swede and barley, corn kernels, parsley, onion and cranberries.
5. Remove the thyme sprigs and stir through the parmesan and turnip, stock, tomatoes, thyme, paprika and uncooked barley. Cover
butter. Season to taste, then toss through parsley leaves. Spoon 4. Combine in a jar the oil, vinegar, honey, mustard, salt and pepper.
and slow cook on high setting for 5 hours or until the beef is tender
One 500g bag of McKenzie’s into serving bowls and top with extra parmesan cheese and parsley. Shake well to combine then drizzle over the salad. Garnish with
and barley soft and creamy. (Thin with extra stock if necessary).
Serve immediately. extra parsley. Serve immediately.
Pearl Barley makes: Season to taste then toss through the spinach and parsley.
4. Ladle into serving bowls and top with parmesan. Serve with crusty
7½ cooked cups of Ensure the stock is hot before adding to the baking dish. bread.
Best served warmed but equally as good for lunch the
pearl barley next day.
Substitute the beef with lamb.
McKENZIE'S – ONE BAG 3 WAYS 14More great everyday recipes at mckenziesfoods.com.au
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