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  • Prep-time: / Cook Time:
  • Serves 4

Barley is not the usual in pilafs, but it works well when you want a change from rice. Tarragon has a flavor similar to fennel but milder. Serve this on a bed of spinach for a filling meal.

From Forks Over Knives – The Cookbook


  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 3 ½ cups Vegetable Stock Recipe or low-sodium vegetable stock
  • 1 ½ cups pearled barley
  • 1 large sweet potato (about ¾ pound), peeled and diced small
  • ¼ cup tarragon, minced
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper to taste


  1. Place the onion in a large saucepan and sauté over medium heat for 6 minutes.
  2. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.
  3. Add the garlic and cook 3 minutes more.
  4. Add the vegetable stock and barley and bring the pot to a boil over high heat.
  5. Reduce the heat to medium and cook, covered, for 30 minutes.
  6. Add the sweet potato and cook for 15 minutes longer, or until the potatoes and barley are tender.
  7. Stir in the tarragon and lemon zest and juice, and season with salt and pepper.

Comments (3)

(4.67 from 3 votes)
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Ruth2 years ago
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I like this recipe. I didn’t add tarragon but used plenty of lemon and garlic. I ate it with thawed spinach, black beans and a few pumpkin seeds.

RWRW2 years ago
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I enjoyed this recipe. I didn’t have tarragon so I added a tablespoon of dill instead, and extra garlic, and sea salt, and the flavor was great. It needed more water or broth than the recipe said, so check it often while it’s cooking. I probably could have added the sweet potatoes earlier than 30 minutes. Will definitely make again.

Jeanette2 years ago
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I’m sad I didn’t care for this, it sounded like it was going to be delicious. The only real flavor comes from the tarragon (my fault for not looking it up before buying it, it smells pungently of licorice which I don’t like). If you like tarragon I’m sure you will love this but other than that not so great 🙁


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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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