Sweet Potato Barley Pilaf
Sweet Potato Barley Pilaf
Ingredients
- 1 medium onion peeled and chopped
- 2 cloves garlic peeled and minced
- 3 ½ cups low-sodium vegetable stock
- 1 ½ cups pearled barley
- 1 large sweet potato, about ¾ pound, peeled and diced small
- ¼ cup tarragon, minced
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
- Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.
- Add the garlic and cook 3 minutes more.
- Add the vegetable stock and barley and bring the pot to a boil over high heat.
- Reduce the heat to medium and cook, covered, for 30 minutes.
- Add the sweet potato and cook for 15 minutes longer, or until the potatoes and barley are tender.
- Stir in the tarragon and lemon zest and juice, and season with salt and pepper.
- Serve over a bowl of leafy greens like kale, spinach, mixed salad greens.
Notes
Nutrition Nuggets: You can make your own vegetable stock by using fresh water with the end pieces of vegetables like onion, celery, carrots, cauliflower and broccoli. Bring to a boil and simmer for 2-3 hours. Discard the vegetables and save the broth.