1. Heat oil in a large saucepan on medium heat. Add onion and garlic and cook for a few minutes until tender. Stir in chilli powder, cumin and cayenne. Cook for about 30 seconds, stirring constantly, until very fragrant. 2. Add brown rice, barley, quinoa and wehani. Stir in well. 3. Add stock and bring to a boil. Reduce heat, cover and cook gently for 40 to 45 minutes, or until liquid is absorbed and rice is very tender. 4. Stir in red peppers, pine nuts and cilantro. Taste and adjust seasonings if necessary.