Sweet potato and barley pilaf

Name: Sweet potato and barley pilaf
Yield: Serves 4
Cuisine: British recipes
Ingredients: 700g sweet potatoes; 3 tbsp olive oil, plus extra to fry and drizzle; 1 large onion; 2 large garlic cloves; 250g pearl barley; 750ml fresh chicken or vegetable stock (see tip); 1 small bunch fresh basil; 1 lemon; 200g spinach; 150g soft, unrinded goat’s cheese

Easy
October 2015

Easy
October 2015

Serves 4
Hands-on time 25 min, simmering time 20 min

Vegetarian comfort food at its best; hearty barley, sweet potatoes and tangy goat’s cheese work wonders with fresh and zesty basil and lemon dressing.

Vegetarian recipes

Nutrition: per serving

Calories: 679kcals
Fat: 23g (8.9g saturated)
Protein: 23.3g
Carbohydrates: 90.8g (13.9g sugars)
Fibre: 7.9g
Salt: 1.3g

Nutrition: per serving

Calories: 679kcals
Fat: 23g (8.9g saturated)
Protein: 23.3g
Carbohydrates: 90.8g (13.9g sugars)
Fibre: 7.9g
Salt: 1.3g

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Ingredients

700g sweet potatoes
3 tbsp olive oil, plus extra to fry and drizzle
1 large onion
2 large garlic cloves
250g pearl barley
750ml fresh chicken or vegetable stock (see tip)
1 small bunch fresh basil
1 lemon
200g spinach
150g soft, unrinded goat’s cheese

700g sweet potatoes
3 tbsp olive oil, plus extra to fry and drizzle
1 large onion
2 large garlic cloves
250g pearl barley
750ml fresh chicken or vegetable stock (see tip)
1 small bunch fresh basil
1 lemon
200g spinach
150g soft, unrinded goat’s cheese

Method

Peel the sweet potatoes and cut into 1.5cm dice. Heat 3 tbsp oil in a large frying pan over a medium-high heat. Fry the diced potatoes for 15 minutes, tossing occasionally, until soft and golden. Put on a plate.
Finely chop the onion and garlic. Put a glug of oil in the pan over a low heat, then add the onion and garlic and cook for 8 minutes until soft. Turn the heat to medium and add the barley. Stir to coat, cook for 3 minutes until it smells nutty, then add the stock. Season and cook for 15 minutes until the barley is cooked but still has some bite.
Finely chop the basil and mix with the zest and juice of the lemon and a drizzle of oil. Season and set aside. Add the sweet potatoes to the pilaf then, after 1 minute, add the spinach and cook until wilted. Season and serve with the basil oil and crumbled cheese.

Method

Peel the sweet potatoes and cut into 1.5cm dice. Heat 3 tbsp oil in a large frying pan over a medium-high heat. Fry the diced potatoes for 15 minutes, tossing occasionally, until soft and golden. Put on a plate.
Finely chop the onion and garlic. Put a glug of oil in the pan over a low heat, then add the onion and garlic and cook for 8 minutes until soft. Turn the heat to medium and add the barley. Stir to coat, cook for 3 minutes until it smells nutty, then add the stock. Season and cook for 15 minutes until the barley is cooked but still has some bite.
Finely chop the basil and mix with the zest and juice of the lemon and a drizzle of oil. Season and set aside. Add the sweet potatoes to the pilaf then, after 1 minute, add the spinach and cook until wilted. Season and serve with the basil oil and crumbled cheese.