After days and days of indulgent eating on vacation, being back home meant I needed to be mindful about my food choices.
I wasn’t prepared to give up carbs, so I decided to make carb choices “better.” To me, that means more fiber! One easy way to do this is to add in multi-grains and beans to my white rice.
You can always buy grains separately and add them, but most Korean markets will have a mixture that’s ready to use (this is what I used). It’s a combination of brown rice, sweet brown rice, whole barley, wild sweet rice, sorghum, millet and sweet rice. Many authentic Korean recipes will include red beans and perhaps other beans that can be included as well.
The recipe below includes only Korean black beans and chickpeas because that’s what I had on hand. But you can feel free to choose your beans to your liking and add 1 cup of your favorite combo.
Here’s what I used:
- 1 cup short grain white rice
- ~¾ cup 7 grain mixture
- ½ cup black beans (dry)
- ½ cup chickpeas (dry)
- ~4 cups of water
- 1 tsp salt
- Instant Pot or other pressure cooker
Start by soaking your beans in water. Let them soak for at least 2 hours and occasionally change out the water.
Mix your rice and multi grains in a large bowl and soak in water for 30 minutes. Drain, and add to the Instant Pot. Also drain the beans and add them to your rice mixture. Add the water and salt, then cook on high pressure for 25 minutes. Enjoy! 
Korean Multigrain Rice with Beans (Instant Pot)
Ingredients
- 1 cup short grain white rice
- ~¾ cup 7 grain mixture
- ½ cup black beans (dry)
- ½ cup chickpeas (dry)
- ~4 cups of water
- 1 tsp salt
- Instant Pot or other pressure cooker
Instructions
Start by soaking your beans in water. Let them soak for at least 2 hours and occasionally change out the water.
Mix your rice and multi grains in a large bowl and soak in water for 30 minutes.
Drain, and add to the Instant Pot.
Also drain the beans and add them to your rice mixture.
Add the water and salt, then cook on high pressure for 25 minutes.
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