African-Spiced Black Barley With Okra And Tomatoes

Name: African-Spiced Black Barley With Okra And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups black barley (about 1/2 pound); 3 1/2 tablespoons vegetable oil; 1 medium onion, finely chopped; 2 medium tomatoes, peeled and coarsely chopped; 1 large garlic clove, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; Pinch of ground cloves; 1 cup water; 1 pound small okra, stems trimmed; Salt

Servings: persons

1 1/4 cups black barley (about 1/2 pound)
3 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
2 medium tomatoes, peeled and coarsely chopped
1 large garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Pinch of ground cloves
1 cup water
1 pound small okra, stems trimmed
Salt

1
In a medium saucepan, cover the barley with water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the barley has split and is tender but still slightly chewy, about 45 minutes. Drain the barley and transfer to a bowl.
2
Wipe out the saucepan and heat 1 1/2 tablespoons of the oil in it. Add the onion and cook over moderately low heat, stirring, until tender, about 5 minutes. Add the tomatoes and cook over moderate heat until their juices thicken, about 4 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the cumin, coriander, cinnamon, cayenne and cloves and cook, stirring, until fragrant, about 3 minutes. Add the barley and the water, cover and simmer over low heat until the flavors are nicely blended, about 4 minutes.
3
In a large skillet, heat the remaining 2 tablespoons of oil until almost smoking. Add the okra and cook, turning once, until browned on both sides, about 6 minutes. Season the okra with salt and stir into the barley. Season the barley with salt and serve hot.
4
Make Ahead: The recipe can be prepared through Step 2 and refrigerated for up to 2 days. Bring back to a simmer before proceeding.
5
Wine Recommendation: This spice-rich vegetable stew warrants an equally spicy red with a texture to match. A California Zinfandel, such as the 1996 Ridge Sonoma Station or the 1996 Turning Leaf, is just right, particularly if the stew accompanies a hearty meat dish.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups black barley (about 1/2 pound), 3 1/2 tablespoons vegetable oil, 1 medium onion, finely chopped, 2 medium tomatoes, peeled and coarsely chopped, and more.

Yes, African-Spiced Black Barley With Okra And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!