10th April 2017

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Slow Cooked Cumin and Coriander Spiced Vegetables with Pearl Barley

Slow Cooked Cumin and Coriander Spiced Vegetables with Pearl Barley
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This rich and flavoursome veggie stew is a great way to experiment with your rice cooker, demonstrating that this must-have kitchen gadget can do more than serve up bowls of fluffy basmati. Autumnal veg and piquant spices create a wonderful, and surprisingly light, stew full of delicious flavours and delightful textures.

Vegetarian and vegan friendly, the slow cooked cumin and coriander spiced vegetables with pearl barley proves that hearty dishes needn’t rely on a meaty base.

Quick and easy to make, and a hit with the whole family; this recipe is great for a midweek meal. Using a lot of kitchen essentials and spice rack mainstays, the recipe won’t add a great deal of burden on your weekly shopping list. Plus, if you’ve got young children, this is a great way of getting them to eat a number of veggies they’re usually reluctant to sample.

We’d recommend serving this dish with fresh, crusty bread on the side – great for dipping, scooping and wiping – making sure you don’t miss any of the wonderful spice. Serve direct from the rice cooker, when the vegetables and pearl barley are piping hot.

Here is the recipe for slow cooked cumin and coriander spiced vegetables with pearl barley.

Cook Time: 30 Minutes

Servings: 4-6 People

Ingredients:

  • 1 small squash (peeled, cut into chunks)
  • 2 cups fine beans (topped, tailed and halved)
  • 2 courgettes (sliced)
  • 2 leeks (sliced)
  • 5 carrots (peeled and sliced)
  • 1 medium red onion (sliced)
  • 600g chopped tomatoes
  • 80g pearl barley
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • 1tsp dried chilli flakes
  • 3 cups vegetable stock
  • 2tbsp vegetable oil
  • Salt and pepper
  • Crusty bread (to serve)

Method:

 Using your rice cooker, sauté the carrots, courgettes, squash and red onion in the vegetable oil.

  1. After a couple of minutes, add the chopped tomatoes, pearl barley, spices and vegetable stock.
  2. Switch to cook mode and cover, cooking for 15 minutes.
  3. Stir in the leeks and beans, cover again and cook for a further 10 minutes.
  4. Serve with the fresh, crusty bread.

Original recipe from: www.crockpot.co.uk

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