Chickpea Yellow Rice and Millet
Warming spiced rice with pantry staples and long shelf life veggies, aromatic with a bit of tangy touch.
Servings: 2
Ingredients
- 1 cup White rice uncooked
- 1/2 cup Millet uncooked
- 1 cup dried Whole chickpeas or 1 can canned Chickpeas
- 1/2 Carrot diced
- 1 tsp Cinnamon bark pieces
- 1 tsp whole Clove
- 1 tbsp Turmeric powder
- 1/2 tsp 5-spice powder
- 2-4 cloves Garlic minced
- 1 tbsp Cooking oil
- Salt
Instructions
- Soak millet and chickpeas for 8 hours or overnight
- Cook millet and rice, together with Cinnamon, Clove and 1 tsp salt with a little less water for fluffy grains (e.g. a little lower than 1.5 cup mark in the rice cooker insert)
- Place chickpea in pot, cover with salted water. Boil until desired tenderness
- Drain liquid from chickpea. Add cooking oil, Turmeric and 5-spice powder to pot. Saute garlic, carrot and chickpea.
- Mix rice and millet in pot of chickpea mixture. Season to taste
- Serve with squeeze of lime juice