Recipe - Black Barley Pilaf W Sweet Spices Bananas And Oranges

1 cup Black barley
3 tablespoon Olive oil or clarified
butter
1 cup Finelychopped onion
2 teaspoon Finelychopped garlic
One half cup Finely minced carrots
One half cup Chopped leeks or green
onions
One half teaspoon Minced; seeded serrano chile
2 lg Bay leaves
One half teaspoon Cinnamon
1 teaspoon Crushed whole coriander seed
One half cup Dry white wine
3 cup Rich chicken or vegetable
stock
Salt; to taste
Freshlyground black pepper;
to taste
2 lg Firm; ripe bananas
1 lg Orange; peeled, seeded,
; and chopped
One fourth cup Chopped cilantro leaves

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 moderatesize dice. Gently stir bananas, oranges and
cilantro into barley. Serve immediately. This recipe yields 6 to 8