1 medium onion, chopped
2 teaspoons minced garlic
3 1/2 cups vegetable broth
1 1/2 cups pearled barley
1 large sweet potato (3/4 pound) diced small
2 tablespoons dried tarragon
2 tablespoons lemon juice
2—4 tablespoons red wine vinegar
Dry sauté the onion until softened. Add the garlic and cook for another minute or so. Add the vegetable broth and barley, bring to a boil , reduce heat and cook, covered for 30 minutes.
Add the sweet potato and cook for 15 minutes until the barley and potato are tender. Stir in the tarragon and lemon juice. Add the red wine vinegar and allow to come to a boil for a few seconds to slightly thicken the liquid.
This recipe is surprisingly tasty and fairly simple to put together. You will enjoy the “zing” from the lemon and vinegar. This recipe can easily be divided in half .
(Inspired by a recipe from Forks Over Knives)