Grain and bean combo

Grain and bean combo

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is my version of a special five-grain dish that has its origins in Korea. Tradition has it that if eaten on the first full moon of the year it guarantees great luck and good fortune for the upcoming year. Try varying the grains and use up what’s in the pantry before buying more ingredients. Make it your meal by adding a dash of shoyu, sliced spring onion and some toasted black sesame seeds.

Ingredients

Quantity Ingredient
1/4 cup chickpeas
1/4 cup green lima beans
1/4 cup kidney beans
2cm length of kombu
1/2 cup jasmine rice
1/4 cup hulled millet
1/4 teaspoon sea salt

Method

  1. Combine the chickpeas, lima beans, kidney beans and kombu with 2 cups hot water in a saucepan and allow to sit for 2 hours. Meanwhile, combine the jasmine rice and millet in a bowl with 2 cups hot water and allow to sit for 2 hours.
  2. Drain the barley and beans, discard the water and cover with fresh water in a saucepan. Bring to the boil over high heat, then reduce the heat and simmer for up to 40 minutes, or until the barley and beans are cooked.
  3. Drain the rice and millet and keep the soaking liquid. Combine the cooked beans with the uncooked rice and millet in a large saucepan with the sea salt and 1½ cups of the rice and millet soaking liquid. Bring to a strong boil, then reduce the heat to low, cover and simmer for 10 minutes, or until all the grains are cooked. Lightly scoop out with a spoon and serve warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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