Barley Sweet Potato & Broad Bean Pilaf

• 1 tablespoon olive oil
• 1 small brown onion, chopped
• 2 celery ribs, with leafy tops attached chopped
• 1 garlic clove, crushed
• 315 g pearl barley
• 1 liter water
• 3 teaspoons vegetables or 3 teaspoons chicken stock powder
• 12 medium sweet potato, peeled cut into 1cm dice (kumara)
• 250 g frozen broad beans, thawed
• 12 cup chopped fresh coriander leaves, and stems
• salt & ground black pepper, to taste

1. Heat olive oil in a large saucepan over medium heat.
2. Add onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until onion softens.
3. Add barley, water and stock powder.
4. Increase heat to high and bring to the boil.
5. Reduce heat to low and simmer, covered, stirring occasionally, for 40 minutes.
6. Stir in sweet potato and broad beans and cook, covered, stirring often to prevent mixture from catching, for a further 20 minutes or until sweet potato is tender.
7. Stir in coriander and season well with salt and pepper.
8. Serve immediately.

olive oil, brown onion, celery, garlic, pearl barley, water, vegetables, sweet potato, frozen broad beans, fresh coriander leaves, salt

Taken from www.food.com/recipe/barley-sweet-potato-broad-bean-pilaf-364470 (may not work)