Millie rice is a savory and wholesome meal that has its origins in South Africa. It is a combination of either rice or broken rice, coarsely ground corn, and a protein component like black beans or other lentils. These base ingredients are cooked with a selection of spices and herbs to make a hearty and healthy meal!
And off course to make it even more nutritious we’ve added some delicious vegetables, that add a crunch with a burst of vitamins and minerals.
Base ingredients: Carbs and Proteins: 2 cups Parboiled basmati rice (we are using parboiled rice because it is much healthier, and the basmati grain is non-hybrid and non-GMO, you can use a different kind, but adjust the water quantity accordingly), 1 cup coarsely ground corn meal soaked overnight or at least for 2 hours before cooking, ½ cup black beans.
Vegetables: Vitamins & Minerals: 2 cups Cauliflower, 1 cup Potatoes, 1 cup Green peas, 1 medium sized Onions sliced thinly.
Spices and Herbs: 2 bay leaf, 1 tsp cumin seeds, 1 cinnamon stick, 1” ginger peeled and crushed, 3 green chilies slit down the center, 3 cardamom pods, ½ tsp turmeric powder.
Pure cooking oil & sea salt.
In a Small MEC pot cook the black beans with 3 cups of water with lid closed on medium-low heat.
Set a Large or X-large MEC pot on your stove and start the stove on low if gas, and medium-low if electric. Add 1 tbsp of oil to the pot, then add all the spices and herbs – introducing them two at a time — stirring it in the oil as you add them to the pot. Cover and let it heat up for 2-3 minutes. Add onions, stir, and cover for 5 minutes to cook.
Then add the rice and corn, stir in with the spices, cover and cook for 2-3 minutes, then add the potatoes, stir, cover, and cook for 5 minutes. Add water: 6 cups of water to the pot [4 cups for the rice, 2 cups for the corn, steam is retained inside so veggies can cook in the steam; no need for additional water for vegetables]. Cover the pot, increase heat to medium-low for gas, and medium on electric cooktops.
When rice is half cooked, add the cauliflower, green peas, and the cooked black beans and 1 tsp of oil, salt to taste. Stir once. Cover and cook till done.
Serve with Savory mint yogurt or Onion yogurt as a side!