Succulent Sweet Potatoes

From Saving Dinner the Vegetarian Way

Serves 6

2 TBSP olive oil (I used grape seed oil)
2 large onions, finely chopped (I used 1/2 an onion and 6 sticks of celery)
3 garlic cloves, pressed
3/4 tsp dried rosemary
2 1/4 cups pearl barley, rinsed
4 1/2 cups low sodium vegetable stock
3 sweet potatoes, peeled and cut into 1/4 inch cubes

In a skillet, heat oil over medium heat. Add onion and saute till soft, 3-4 minutes. Add garlic and rosemary, stirring for 1 minute. Stir in barley till well coated. Add broth and bring to a boil.

Place sweet potatoes in slow cooker. Pour barley mixture over sweet potatoes and mix well. Cover and cook on low for 8 hours or on high for 4 hours, till barley and sweet potatoes are tender.

My entire family enjoyed this one.

Melissa