Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Black barley

  2. 3 tablespoons 45ml Olive oil or clarified butter

  3. 1 cup 62g / 2 1/5oz Finely-chopped onion

  4. 2 teaspoons 10ml Finely-chopped garlic

  5. 1/2 cup 55g / 1.9oz Finely-diced carrots

  6. 1/2 cup 31g / 1.1oz Chopped leeks or green onions

  7. 1/2 teaspoon 2 1/2ml Minced, seeded serrano chile

  8. 2 teaspoons 10ml Bay leaves (large)

  9. 1/2 teaspoon 2 1/2ml Cinnamon

  10. 1 teaspoon 5ml Crushed whole coriander seed

  11. 1/2 cup 118ml Dry white wine

  12. 3 cups 711ml Rich chicken or vegetable stock Salt - to taste Freshly-ground black pepper - to taste

  13. 2 Firm, ripe bananas (large)

  14. 1 Orange - peeled, seeded, (large) and chopped

  15. 1/4 cup 4g / 0.1oz Chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse the black barley in a strainer under cold water until water runs clear. Add oil to a deep saucepan along with onions, garlic, carrots, leeks and chiles and saute until just beginning to color. Add rinsed barley and saute for 2 minutes longer. Add the bay leaves, cinnamon and coriander along with the wine and stock and bring to a boil. Reduce heat to a simmer, cover and gently cook for 50 to 55 minutes or until barley is just tender. Off heat, let sit covered for 10 minutes. Season to taste with salt and pepper. Peel the bananas and cut into moderate-size dice. Gently stir bananas, oranges and cilantro into barley. Serve immediately. This recipe yields 6 to 8 servings.


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