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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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning