Barley Sweet Potato & Broad Bean Pilaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat olive oil in a large saucepan over medium heat.
• 2 add onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until onion softens.
• 3 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.
• 4 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.
• 5 stir in coriander and season well with salt and pepper. serve immediately.