2 cups of whole wheat (left to soak overnight)
1/2 cup of pearl barley or white beans (or both) (left to soak overnight)
3 sweet potatoes, diced
2 whole heads of garlic
4 onions, julienned
2 Tbsp. paprika
olive oil
1 lb. chunks of meat of your choosing (optional)

Begin by frying the onions in olive oil until golden, then take out the onion. If preparing with meat, sauté the meat in this same oil. Take it out when done. Add the paprika to the oil and now sauté the grains and legumes (if using) that have been soaked overnight. After a few minutes, return the meat, add the sweet potato and whole heads of garlic. Add enough water to cover it, add salt and pepper and cover tightly with lid. Cook it for several hours on a stove top with a low flame. Wheat should be tender but still a bit chewy. Right before serving, take out the garlic bulbs. Add the fried onions back to the stew. Peel open the cloves; the garlic will have cooked to a buttery consistency, to smear on good, crusty bread.

Serves 6

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