Barley & Sweet Potato Pilaf


I x Medium Onion (finely diced)

2 x Garlic Cloves (finely diced)

3.5 cups Vegetable Stock

1.5 Cups Pearled Barley

1 x large Sweet Potato, peeled and diced small

1 x 425g can Garden Peas & Corn

1 x small Lemon (Zest & Juice)

Chopped Fresh Dill (to taste)

Salt & Pepper (to taste)

Note:  We don’t add that much lemon juice, and we add chopped sundried tomatoes and some avocado at the end.  

A Pilaf generally uses rice, however we have used barley as a nice change.  If you don’t like =barley, then simply swap it for rice.


Fry the onion in a large saucepan for 6 minutes.

Add the Garlic and cook for a further 3 minutes.

Add hot Vegetable Stock and the Barley & bring to the boil.

Reduce the heat to a simmer and cook covered for 20 minutes.

Add the Sweet Potato and cook for 15 minutes, or until tender.

Remove from the heat and add the drained tinned peas /corn.

Add the Lemon Zest and Juice (to taste) and stir through.

Add fresh Dill and seasoning (to taste)

I don’t add any Salt & Pepper, so taste before adding these spices.