Sweet potato and barley pilaf
- 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.
- 23g (8.9g saturated)
- 90.8g (13.9g sugars)
- 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
- 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.
Use vegetable stock for a vegetarian meal but taste carefully and add more seasoning if needed.
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