Barley-Sweet Potato Hash
Another fantastic recipe from the Simply Organic cookbook.
½ Cups pearl barley
2 Tablespoons vegetable or light olive oil
1 small onion, coarsely chopped
1 sweet potato, peeled and cut into 1/4 inch pieces
2 Cups vegetable broth
Freshly ground black pepper
Put the barley in a medium saucepan over medium heat. Cook, shaking the pan often, for 5 minutes, or until toasted. Remove the barley to a bowl.
In the same saucepan, heat the oil over medium heat.Add the onion and sweet potato and cook, stirring occasionally for 5 minutes, or until lightly browned. Add the barley and the broth.
Bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer, stirring occasionally for 30 minutes or until the barley is tender but still firm and the liquid is absorbed.
Season generously with salt and pepper.
Stir in ham, smoked tofu, or cooked chicken or shrimp into a bowl of the hash for a hearty meal.
Or top the hash with poached eggs.