Multigrain Rice

Steps

1. 1

   Measure the basmati rice, quinoa, lentils, mung beans, and adzuki beans into a large bowl. Mix thoroughly so the grains and legumes are evenly distributed.

2. 2

   Cover the mixture generously with water and soak for at least 3 hours; soaking overnight is ideal. This step is important because the ingredients have different cooking times and soaking helps them cook more evenly.

   Start 3-hour timer
3. 3

   Drain the soaked mixture in a fine-mesh sieve or colander. Rinse and wash it thoroughly under cool running water until the water runs relatively clear, then drain well.

4. 4

   Measure the drained mixture. For every 1 cup of the grain-and-legume mixture, measure 2 cups of water or stock. For the full batch, which is approximately 4 cups dry, use about 8 cups of cooking liquid.

5. 5

   Transfer the rinsed mixture and measured water or stock to a large heavy-bottomed pot. Bring the liquid to a boil over medium-high heat.

6. 6

   Once boiling, cover the pot tightly, reduce the heat to low, and simmer until the mixture is tender and light and fluffy. This will generally take about 30–35 minutes after boiling, but check for tenderness because cooking time can vary with the beans and the length of soaking.

   Start 35-minute timer
7. 7

   Remove the pot from the heat and let the covered mixture stand for 5–10 minutes. Fluff gently with a fork and serve, or cool promptly for meal preparation.

   Start 10-minute timer
8. 8

   For meal prep, portion the cooled multigrain rice into freezer-safe containers. Freeze the portions, then defrost as needed for a quick, nutrient-dense rice substitute.