Red Hot Okra with Black Barley
Draw upon your Southern roots — even if you don’t have any — with this red hot okra dish. Served with black barley, it’s homecooking at its very best.
Ingredients
- 1 1/4 cup(s) black barley (about 1/2 lb.)
- 3 1/2 tablespoon(s) vegetable oil
- 1 medium onion, finely chopped
- 2 medium tomatoes, peeled and coarsely chopped
- 1 large garlic clove, minced
- 1/2 teaspoon(s) ground cumin
- 17/100 tablespoon(s) ground coriander
- 1/4 teaspoon(s) cinnamon
- 1/4 teaspoon(s) cayenne pepper
- 1/16 teaspoon(s) ground cloves
- 8 floz water
- 2 cup(s) small okra, stems trimmed
- 1 dash(es) salt, to taste
Instructions
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In a medium saucepan, cover the barley with water and bring to a boil.
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Cover and simmer over low heat, stirring occasionally, until the barley has split and is tender but still slightly chewy, about 45 minutes.
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Drain the barley and transfer to a bowl.
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Wipe out the saucepan and heat 1 1/2 tbsp of the oil in it.
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Add the onion and cook over moderately low heat, stirring, until tender, about 5 minutes.
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Add the tomatoes and cook over moderate heat until their juices thicken, about 4 minutes.
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Add the garlic and cook until fragrant, about 2 minutes.
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Add the cumin, coriander, cinnamon, cayenne and cloves and cook, stirring, until fragrant, about 3 minutes.
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Add the barley and the water, cover and simmer over low heat until the flavors are nicely blended, about 4 minutes.
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In a large skillet, heat the remaining 2 tbsp of oil until almost smoking.
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Add the okra and cook, turning once, until browned on both sides, about 6 minutes.
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Season the okra with salt and stir into the barley.
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Season the barley with salt and serve hot.
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Ready in 1 hour and 10 min.
Nutrition
Calories: 1387.71kcalCarbohydrates: 212.23gProtein: 27.69gFat: 48.95gSaturated Fat: 3.74gSodium: 223.77mgFiber: 31.98gSugar: 14.47g
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