3 for $5.00
540 ml or BROTH 900 ml SELECTED VARIETIES
In a pot over medium heat, sweat shallots in butter for a few minutes.
Stir in barley.
Add half of the stock, cover and cook over low heat.
When the liquid is fully absorbed, add remaining stock 1/4-cupful at a time, letting it absorb before adding the next 1/4 cup, and continue cooking.
After 20 minutes simmering, stir in oregano and Parmesan and season.
Pan-fry tenderloins in oil over medium heat for about 4 minutes. Turn them over, cover and cook some 8 minutes. Remove string.
Cut into thick slices and transfer to warm plates. Serve with risotto.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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