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

 

1. Put the carrots, courgettes, squash, red onion, into the rice cooker with the vegetable oil and fry lightly using the saute function.

 

2. 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.

 

3. After 15 minutes stir and add the leeks and fine beans. Then cook for a further 10 minutes.

 

4. Check the vegetables and barely are cooked to your preference. Season to taste and serve into warm bowls.

 

 

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