Barley-Sweet Potato Hash
Another fantastic recipe from the Simply Organic cookbook by Jesse Ziff Cool. Serves 4. Variations: 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.
½ Cup uncooked pearl barley
2 Tablespoons vegetable or light olive oil
1 small onion, coarsely chopped
1 sweet potato, peeled and cut into ¼ 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.