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Barley pilaf with sweet potato and basil
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Fiber-rich sweet potato and pearl barley paired with crispy broad beans for a satisfying and nutritious meal.
Ingredients:
  • 1 small (about 260g) orange sweet potato (kumara), peeled, cut into 3cm pieces
  • Olive oil spray
  • 9.20 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 220g (1 cup) pearl barley
  • 500ml (2 cups) chicken style liquid stock
  • 150g (1 cup) frozen broad beans, thawed, skins removed
  • 82.50 ml finely shredded fresh basil
  • 100g low-fat feta, crumbled
  • Freshly ground black pepper
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Place sweet potato on the tray, lightly spray with olive oil, and roast for 35-40 minutes until golden brown and tender. Remove from oven.
  • Heat oil in a large saucepan over medium heat. Cook onion until soft, about 5 minutes. Stir in barley, then pour in stock and cover. Bring to a boil, then simmer for 20 minutes until almost all liquid is absorbed. Add broad beans and cook for 5 more minutes until heated through. Rest for 5 minutes before serving.
  • Incorporate the sweet potato and half of the basil into the barley mixture with care. Distribute the barley pilaf into serving bowls. Top with feta, the rest of the basil, a dash of pepper, and serve promptly.

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