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1
Gather ingredients. Preheat oven to 425F.
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Black Barley is traditional to African cuisine. If you can't find it, substitute with regular barley, farro, or wild rice.
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To cook the barley: Place the barley in a medium pot with 1 1/2 cups water. Cover, bring to a simmer and cook until tender, about 25 minutes.
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To roast the vegetables: Dice the sweet potato and thinly slice the onion.
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Spread the sweet potato and onion into a single layer on a baking sheet. Roast at 425 for about 25 minutes, stirring halfway through.
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When the sweet potatoes are tender and the onion lightly browned, remove from the oven and set aside.
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To make the Coconut Berbere dressing: Combine the coconut milk and Berbere spices in a small bowl.
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Whisk together and set aside.
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When the barley is tender, turn off the heat, remove the lid and let excess water steam off.
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While still warm, combine the barley, roasted sweet potatoes and onion, Coconut Berbere dressing, green peas, and cilantro. Toss well to combine. Taste to check seasoning.
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Enjoy warm.
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