African-Spiced Black Barley with Okra and Tomatoes
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. More Delicious, Quick Side Dishes
The recipe can be prepared through Step 2 and refrigerated for up to 2 days. Bring back to a simmer before proceeding.
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.