Morrocan Barley Rice Risotto

1/2 cup Pearl Barley
½ cup Brown Rice
Olive Oil
1 Onion – diced
½ cup- sliced celery
1 carrot – grated
1 Zucchini- Sliced
1 green capsicum – diced
½ cup cooked chick peas
1 tspn Vege stock powder
1 tblspn Tamari
Squeeze of lemon juice
1” ginger – grated
pinch of cayenne pepper or to taste
Fresh coriander to garnish

To prepare Pearl Barley soak overnight then rinse. Boil a saucepan of water and add rice and soaked Barley. Cook for 15 minutes, turn off heat and allow to soak up remaining water for 30 minutes in the meantime put a little oil, tamari, ginger, herbs, spices and lemon juice in a pan and toss. Add onion, celery, zucchini and drained barley rice, cook for 5 minutes. Add a little water to the pan if necessary, Simmer for a further 5 mins. Just before serving add grated carrot and coriander.