METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Roasted Vegetable, Gorgonzola and Pearl Barley Salad
2017-05-29
https://www.metro.ca/userfiles/image/recipes/salade-orge-perle--legumes-rotis-gorgonzola-10578.jpg
PT05M
PT1H15M
PT1H20M
Bring Campbell’s broth to a boil in a pot with a tight-fitting lid.Add pearl barley and bay leaf.Cover, reduce heat to low, and simmer for 40–50 minutes until soft but not mushy.Remove bay leaf and drain excess liquid. Set aside.Preheat the oven to 400°F (200°C).Clean the vegetables, remove nubby ends, and prepare in quarters, halves and matchsticks as listed.Combine carrots and fennel on one baking sheet and drizzle with 2 tbsp (30 mL) olive oil and salt.On a second baking sheet, combine beets and potatoes and coat with 2 Tbsp. (30 mL) olive oil and the balsamic vinegar.Roast fennel and carrots for 20 minutes, the potatoes and beets for 40 minutes, or until each sheet of vegetables, respectively, is browning at the edges.In a large serving bowl, combine cooked pearl barley, shallots, 1/4 cup (60 mL) olive oil, salt and pepper.Add roasted vegetables and lightly toss.Sprinkle with parsley and Gorgonzola.Toss again briefly. Serve warm.
6
Campbell
5
1
5
5
4 1/2 cups (1 1/4 L) Campbell's 30% less sodium ready to use beef broth
1 cup (250 mL) pearl barley
1 bay leaf
4 carrot, cut into sticks
2 large fennel bulbs, quartered
6 small beets, quartered
2 cups (500 mL) fingerling potato, halved or quartered
1/2 cup (125 mL) olive oil, divided
2 tsp. (10 mL) balsamic vinegar
1 shallot, minced
1 cup (250 mL) flat-leaf fresh parsley, chopped
1/2 cup (125 mL) crumbled gorgonzola cheese
salt & pepper to taste
Roasted Vegetable, Gorgonzola and Pearl Barley Salad
6
servings
0:05
Preparation
1:15
COOKING
1:20
TOTAL TIME
Ingredients
-
4 1/2 cups
(1 1/4 L)Campbell's 30% less sodium ready to use beef broth
-
1 cup
(250 mL)pearl barley
-
1
bay leaf
-
4
carrot, cut into sticks
-
2
large fennel bulbs, quartered
-
6
small beets, quartered
-
2 cups
(500 mL)fingerling potato, halved or quartered
-
1/2 cup
(125 mL)olive oil, divided
-
2 tsp.
(10 mL)balsamic vinegar
-
1
shallot, minced
-
1 cup
(250 mL)flat-leaf fresh parsley, chopped
-
1/2 cup
(125 mL)crumbled gorgonzola cheese
-
salt & pepper to taste
Preparation
Bring Campbell’s broth to a boil in a pot with a tight-fitting lid.
Add pearl barley and bay leaf.
Cover, reduce heat to low, and simmer for 40–50 minutes until soft but not mushy.
Remove bay leaf and drain excess liquid. Set aside.
Preheat the oven to 400°F (200°C).
Clean the vegetables, remove nubby ends, and prepare in quarters, halves and matchsticks as listed.
Combine carrots and fennel on one baking sheet and drizzle with 2 tbsp (30 mL) olive oil and salt.
On a second baking sheet, combine beets and potatoes and coat with 2 Tbsp. (30 mL) olive oil and the balsamic vinegar.
Roast fennel and carrots for 20 minutes, the potatoes and beets for 40 minutes, or until each sheet of vegetables, respectively, is browning at the edges.
In a large serving bowl, combine cooked pearl barley, shallots, 1/4 cup (60 mL) olive oil, salt and pepper.
Add roasted vegetables and lightly toss.
Sprinkle with parsley and Gorgonzola.
Toss again briefly. Serve warm.
Source :
Campbell
Legal Notice
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.
