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Korean Style Multigrain Rice

This korean purple rice is packed with black rice, tri-quinoa and three different types of beans - inspired by heukmi bap!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Korean
Keyword: korean recipes, rice
Servings: 4

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!