Rainbow Biryani

I am trying to add a bit more complex carbs to my eating & a rainbow selection of veg. So today experimented with this.

Rainbow Biryani
Use a large soup pan to begin with, but finish in a slow cooker to prevent burning of rices & lentils etc.

Seasoning:
1 tbs ground coriander
1 tbsp ground cumin
1/2 tsp cumin seeds
2 tsp turmeric
1 tsp fenel seeds
1/2 tsp cinnamon
1/2 tsp nutmeg
a few grinds of black pepper
dash cloves
dash allspice
dash of cayenne (more if you like heat).

Place these in the bottom of your dry soup pan & heat for a couple of minutes to release the flavours. Then remove to a small bowl. It looks like a lot but it gives a real depth of flavour & all these have huge health benefits.

Vegetables:
1 medium onion, chopped
1 or 2 heads of  garlic - slice 1/2 of the amount & crush 1/2.
1/2 butternut squash, chopped into bite size bits - leave the skin on for more fibre & taste.
1/2 sweet potato, chopped into bite size bits - leave the skin on for more fibre & taste.
1/4 small red cabbage, chopped
1 yellow pepper, chopped
1 Indian eggplant, chopped (these are the small globe shape ones)
1 zucchini chopped
28 oz Tin Tomatoes, put through a blender to break down tomato pieces
2 vegan stock cubes

Grains etc:
1/2 cup wild rice blend, rinsed - I use Lundbergs
1/2 cup red lentils, rinsed
1/2 cup quinoa, rinsed
1/2 cup teff
Water

Garnish:
Chopped cilantro or parsley

Method
After putting seasoning in the bowl, place a small amount of water in the soup pan & begin adding the veg in the order shown. When all incorporated, return seasoning to pan & stir. Add the rices, lentils & quinoa. Stir & add water to at least 1/2 - 1 inch above the mixture. Remember the rice etc will swell & absorb the water. Bring to the boil stirring. Simmer for 5 mins, stirring. If you don't stir it will stick & burn!
Transfer to a large slow cooker & cook on low for about 3-4 hours. Test the rice & skin of the butternut to see if done to your taste.

Serve in a bowl! Done!