African-Spiced Black Barley with Okra and Tomatoes
African-Spiced Black Barley with Okran and Tomatoes might be a good recipe to expand your side dish repertoire. This vegan recipe serves 6. One serving contains 246 calories, 7g of protein, and 9g of fat. A mixture of ground coriander, cayenne pepper, cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
Make Ahead: The recipe can be prepared through Step 2 and refrigerated for up to 2 days. Bring back to a simmer before proceeding.
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.