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.

Ingredients

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
Salt
Freshly ground black pepper

Procedure

1. 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.
2. 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.
3. 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.
4. Season generously with salt and pepper.