Barley Sweet Potato & Broad Bean Pilaf
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, chopped
- 2 celery ribs, with leafy tops attached chopped
- 1 garlic clove, crushed
- 315 g pearl barley
- 1 liter water
- 3 teaspoons vegetables or 3 teaspoons chicken stock powder
- 1⁄2 medium sweet potato, peeled cut into 1cm dice (kumara)
- 250 g frozen broad beans, thawed
- 1⁄2 cup chopped fresh coriander leaves, and stems
- salt & ground black pepper, to taste
Directions
- Heat olive oil in a large saucepan over medium heat.
- Add onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until onion softens.
- Add barley, water and stock powder. Increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 40 minutes.
- Stir in sweet potato and broad beans and cook, covered, stirring often to prevent mixture from catching, for a further 20 minutes or until sweet potato is tender.
- Stir in coriander and season well with salt and pepper. Serve immediately.
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