Ingredients
2 sweet potatos diced and roasted with olive oil and rosemary
2.5 cups chicken stock
1 cup liquid from canned tomatoes
.5 cup canned, diced tomatoes
1 cup pearled barley, rinsed well
salt and pepper to taste
Preparation
Dice sweet potatoes and roast in oven at 425 degrees for about 25 minutes. Toss with rosemary, olive oil, salt and pepper. Meanwhile, bring liquid and tomatoes to boil and add rinsed barley. Stir from time to time. Once barley has plumped up and most of liquid is gone, fold in sweet potatoes and serve.
