Rona's Favorite Healthy (And Not So Healthy) Recipes

African Spiced Black Barley w/ Chicken and Tomatoes

African Spiced Black Barley w/ Chicken and Tomatoes
Jump to recipe

Black Barley 2
Every so often, I get a wonderful perk from a company that would like me to “test-drive” their products. Last week it was some great chocolate. (I’ll tell you about that in my next post). A while ago, Larry Kandarian from Kandarian Organic Farms sent me a whole big box of his amazing organic ancient grains and herbs. It’s taken me a while to work through them. I had come up with a few wonderful recipes with his products. I wanted to share this one with you because it’s so different and is a great one dish meal. If you know me, I’m all about healthy and EASY! This is a typical example of both, with a twist on the basic “rice pilaf” sort of thing.

Kandarian Farms Black Barley
I’ve never had black barley. It’s chewy consistency lends itself to many dishes, as it holds up to whatever you throw at it! It originally came from the mountains of Tibet, thousands of years ago. They have protein, potassium, calcium and iron.

And their color isn’t really black. It’s actually dark purple. Know what that means? It’s filled with anti-oxidants like blueberries and grapes!

There are a lot of ways to use this ancient grain. I chose to keep it simple (relatively speaking), and make this dish, which allows you to cook the barley separately, then add everything together. It’s quite tasty. The flavor profile is refreshingly different than your basic Italian or Mexican. Give it a shot!

I’ve already made this twice and am going to make a version with rice for my friend Nancy, who needs a gluten free dish!




Related Posts

2 thoughts on “African Spiced Black Barley w/ Chicken and Tomatoes”

Comments are closed.