Cumin and Coriander Spiced Vegetables
Cumin and Coriander Spiced Vegetables
and Pearl Barley
(Serves 6) Sautee
4 – 5 carrots (peeled, 1 cm sliced)
2 x leeks (washed, 1 cm sliced)
2 courgette (1 cm sliced)
1 small squash (peeled and chunked)
1 medium red onion (sliced)
(120g) 2 cups of fine beans (topped, tailed and halved)
(600g) 1 ½ tins of chopped tomatoes
80g pearl barley
(480ml) 3 cups of vegetable stock
1tsp coriander seeds
1tsp cumin seeds
1tsp dried chilli flakes
2 tbsp vegetable oil
- Put the carrots, courgettes, squash, red onion, into the rice cooker with the vegetable oil and fry lightly using the saute function.
- Add the chopped tomatoes, pearl barley, coriander and cumin seeds, chilli flakes and vegetable stock into the rice cooker. Switch to the cook function and cover.
- After 15 minutes stir and add the leeks and fine beans. Then cook for a further 10 minutes.
- Check the vegetables and barely are cooked to your preference. Season to taste and serve into warm bowls.
