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

1. In a medium saucepan, cover the barley with water and bring to a boil.
2. Cover and simmer over low heat, stirring occasionally, until the barley has split and is tender but still slightly chewy, about 45 minutes.
3. Drain the barley and transfer to a bowl.
4. Wipe out the saucepan and heat 1 1/2 tablespoons of the oil in it.
5. Add the onion and cook over moderately low heat, stirring, until tender, about 5 minutes.
6. Add the tomatoes and cook over moderate heat until their juices thicken, about 4 minutes.
7. Add the garlic and cook until fragrant, about 2 minutes.
8. Add the cumin, coriander, cinnamon, cayenne and cloves and cook, stirring, until fragrant, about 3 minutes.
9. Add the barley and the water, cover and simmer over low heat until the flavors are nicely blended, about 4 minutes.
10. In a large skillet, heat the remaining 2 tablespoons of oil until almost smoking.
11. Add the okra and cook, turning once, until browned on both sides, about 6 minutes.
12. Season the okra with salt and stir into the barley.
13. Season the barley with salt and serve hot.

black barley, vegetable oil, onion, tomatoes, garlic, ground cumin, ground coriander, cinnamon, cayenne pepper, ground cloves, water, okra, salt

Taken from www.foodandwine.com/recipes/african-spiced-black-barley-with-okra-and-tomatoes (may not work)