African-Spiced Black Barley with Okra and Tomatoes
- SERVINGS: 6
Ethiopian black barley, a darker variety of pearled barley, is currently being cultivated in Arizona and California. The grain splits open to reveal a bright white center. You can also use pearled barley or red rice in this dish; neither will need as long a cooking time.
- 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
- 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.
- 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.
- 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.
This spice-rich vegetable stew warrants an equally spicy red with a texture to match. A California Zinfandel is just right, particularly if the stew accompanies a hearty meat dish.
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