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Walnut Pearl Barley Pilaf with Sweet Potato

Pearl Barley makes a great pilaf and it's unexpected when serve as a side dish or next to your main course. Serve this for a large crowd - it can be left out at room temperature.
Course Salad
Cuisine California Greek
Keyword barley, salad, sweet potatoes
Author Mary Papoulias-Platis

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and chopped in 1/2 -inch cubes
  • 2 quarts chicken or vegetable stock
  • 1 lb. 5 oz. pearl barley
  • 1/2 teaspoon salt
  • 1/2 cup toasted walnuts, divided
  • 1 tablespoon fresh parsley, thyme, and chives finely chopped
  • 1/4-1/2 teaspoon ground cinnamon

Instructions

  1. In a medium saucepan, add olive oil and heat to medium.
  2. Add the onion and garlic and saute until onions are translucent.
  3. Add the sweet potato and saute for 2 minutes.
  4. Add the barley, 1/4 cup of the walnuts, salt and stock.
  5. Bring the liquid to a boil. Remove the pan from the heat.

  6. Cover and place in the oven for 45-60 minutes until the barley is tender and all the liquid has been absorbed.
  7. When barley is cooked, stir in the remaining walnuts, cinnamon and fresh herbs.