Go Back

Chickpea Yellow Rice and Millet⁠

Warming spiced rice with pantry staples and long shelf life veggies, aromatic with a bit of tangy touch.
Prep Time20 mins
Cook Time45 mins
Course: Side Dish
Cuisine: Indian
Keyword: Vegan, Yellow rice
Servings: 2
Author: Brenda


  • 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


  • 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