Commercial – Proceed Reading Below
- 1 tbsp. olive oil
- 1 lb. correctly-trimmed lean boneless pork high sirloin, decrease into 3/4″ cubes
- 2 onions, halved and thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp. dried thyme, crumbled
- 8 oz. cremini mushrooms, sliced
- 2 ribs celery, thinly sliced
- 3 carrots, sliced
- 1 parsnip, halved lengthwise and sliced
- 1/4 c. no-salt-added tomato puree
- 3 c. water
- 3 1/2 c. low-sodium pork broth
- 1 bay leaf
- 1/2 c. pearl barley
Instructions
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- Step 1In a Dutch oven or a huge, heavy saucepan, warmth the oil over medium warmth. Lightly brown the pork for 3 minutes, or unless the liquid evaporates.
- Step 2Add the onions and garlic and cook for 3 minutes, or unless the onions soften. Add the thyme and cook for 1 minute. Add the mushrooms and cook for 3 minutes, or unless the mushrooms commence as much as soften. Add the celery, carrots, and parsnip and stride for 2 minutes.
- Step 3Nick the warmth to medium low. Add the puree, water, broth, and bay leaf and simmer for forty five minutes.
- Step 4Lumber within the barley and simmer for forty five minutes, or unless the barley is gentle. Discard the bay leaf sooner than serving.
Commercial – Proceed Reading Below
Commercial – Proceed Reading Below