F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
African-Spiced Black Barley with Okra and Tomatoes
© Reed Davis

African-Spiced Black Barley with Okra and Tomatoes

  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN

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 1/4 cups black barley (about 1/2 pound)
  2. 3 1/2 tablespoons vegetable oil
  3. 1 medium onion, finely chopped
  4. 2 medium tomatoes, peeled and coarsely chopped
  5. 1 large garlic clove, minced
  6. 1/2 teaspoon ground cumin
  7. 1/2 teaspoon ground coriander
  8. 1/4 teaspoon cinnamon
  9. 1/4 teaspoon cayenne pepper
  10. Pinch of ground cloves
  11. 1 cup water
  12. 1 pound small okra, stems trimmed
  13. 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.
Make Ahead The recipe can be prepared through Step 2 and refrigerated for up to 2 days. Bring back to a simmer before proceeding.

Suggested Pairing

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.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.