African-spiced Black Barley With Okra And Tomatoes


  • 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


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

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