ramyaramesh3007This korean multigrain rice is packed with black rice, tri-quinoa and three different types of beans – inspired by heukmi bap!
Korean Multigrain Rice is a nutritious rice dish typically made from white rice mixed with black rice, barley, millet, and sometimes beans. In this recipe, we use tri-colour quinoa, chickpeas, black beans, and edamame. This multigrain rice promotes crop diversity, as it’s more sustainable than refined white rice mono-cropping.
The “purple” colour comes from anthocyanins released by black rice during cooking – similar to the antioxidants found in blueberries! I grew up eating black rice in the form of dessert: a famous one called Pulut Hitam which is incredibly beneficial for your health. You can also use red rice in place of black rice as they’re incredibly nutritious as well!
You can have these with my Korean Braised Tempeh, Mayak Tofu or even Bibimbap! I actually have it with any soups or curries for a nutritious accompaniment to a meal.
This multigrain rice adds an additional 13g of protein and 8g of fibre to your meal – wholegrains and beans do not play!
Ingredients You Need
- short grain white rice
- black or red rice
- tri-colour quinoa or regular quinoa
- organic black beans – canned
- organic chickpeas – canned
- frozen edamame
- the right amount of water
This recipe is gluten and allium free!
Korean Style Multigrain Rice
Ingredients
- 1 cup short grain white rice thai rice or sushi rice
- 1/2 cup black or red rice
- 1/2 cup tricolour quinoa
- 1/3 cup black beans
- 1/3 cup chickpeas
- 1/4 cup frozen edamame
- 3.25 cups water
Instructions
- Rinse white rice and black rice thoroughly under cold water until the water runs mostly clear. This removes excess starch and helps even cooking, which will prevent stickiness.
- Rinse canned cooked chickpeas and black beans.
- If cooking on a stove top, add everything to a pot or deep dish pan – rice, quinoa, chickpeas and water. Bring to a boil, then reduce heat to low.
- For rice cooker, add grains, beans and water into your rice cooker. Start on the “mixed rice” or “brown rice” setting.
- Cover and simmer for 15 minutes and switch off heat. Let the mixed rice remain in the heat for 10 minutes.
- Then fluff with a fork or rice paddle. Add black beans, frozen edamame and give it a good mix. The edamame should thaw and cook in the heat.
- Serve with your favourite dish. Enjoy!