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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.