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.

Comments:
This recipe uses a wonderful ancient grain that is now full of marvelous grains that, unless we use them, will disappear!

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