Nigerian style fried rice

Serves 6-8

INGREDIENTS

• 1 cup long-grain white rice

• 1 cup quick barley

• 4 cups vegetable stock

• 3 teaspoons turmeric powder

• 1 teaspoon kosher salt

• 1 dried bay leaf

• 2 tablespoons canola oil

• 1 medium onion, diced

• 1 carrot, peeled and diced

• ½ bell pepper, diced

• 1 (14 oz) can sweet corn, drained & rinsed

• ½ cup frozen peas

• 2 large garlic cloves, minced

• 1-inch fresh ginger, peeled & grated

• ½ teaspoon black pepper

• ⅛ - ¼ cayenne pepper

• 2 large sprigs fresh thyme, minced (or 1 teaspoon dried thyme)

DIRECTIONS

1. In a 4-quart pot or larger, add rice, barley, stock, salt, bay leaf, and 1 teaspoon turmeric. Cover the pot and bring to a boil, then lower the heat to simmer for about 10-12 minutes. Transfer hot rice and barley to a large bowl to cool.

2. Heat oil in the same pot on medium-high, saute onions, carrots, bell pepper, and corn for about 3-5 minutes. Add black pepper, cayenne, thyme, ginger, garlic, and 2 teaspoons turmeric. Saute for 30 seconds or until fragrant.

3. Add rice and barley to the pot, stir in frozen peas, and mix. Let the rice cook for another 2-3 minutes. Serve hot.

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