Vegan multi-beans black glutinous rice

With advance planning, a bowl of piping hot vegan steamed multibeans black glutinous rice for breakfast is possible. Alternatively it can also be taken as a snack or as a main meal when coupled with a vegetable dish/soup.

In this recipe, a variety of beans provide the source of protein, while a mixture of white glutinous and black glutinous rice achieve a balance of smooth texture (white glutinous rice) and a nice aroma with higher fiber and nutritional value (black glutinous rice).

The whole process is fairly simple. Ingredients are soaked a day in advance. The next morning, stir fry the ingredients and then steam the glutinous rice, for a fresh, warming breakfast.

Ingredient (Serves 4)

• 2 cups white glutinous rice

• 1 cup black glutinous rice

• 50g black beans

• 50g black eye peas

• 8 dried chestnuts

• 4 dried mushrooms

• 1 thumb size ginger

• 2 shallots

• 1tbsp five spice powder

• 3 tbsp light soy sauce

• 1 tbsp dark soy sauce

• Salt and pepper to taste

Method

1. Soak glutinous rice for at least 4 hours. Drain.

2. Soak beans and chestnuts separately for at least 8 hours. Wash and drain.

3. Wash and soak dried mushrooms. Wash and change soaking water at least once. Reserve 1 cup of the soaking water after the final soak.

4. Finely mince ginger and shallots.

5. Thinly slice or finely chop mushrooms.

6. Heat oil and stir fry mushrooms, ginger and shallots till mushrooms are browned and shrinked a little. This will maximise the fragrance of mushrooms.

7. Season with five spice powder and pepper.

8. Add beans and stir fry for another 2 minutes

9. Add glutinous rice and stir fry for another 3 minutes, stirring constantly.

10. Slowly drizzle in the mushroom water in 3 batches, stirring to ensure water is absorbed after each addition.

11. Add light and dark soy sauce. Add a small amount of salt if desired (I did not add salt as I find the saltiness is adequate for me). Stir fry for another 2 minutes and transfer to a stainless steel tray lined with banana leaves (optional). Spread evenly. I use an 8" round cake pan to steam the rice.

12. Steam in a pressure cooker for 20mins, or in normal steamer for 40mins to 1 hour, depending on the thickness of the rice spread on the tray. If the tray is smaller, the rice would be spread thicker and it would take a longer time to be cooked through. So adjust the time accordingly.

13. To save more time, you may also stir fry the ingredients and rice way in advance, keep in the fridge after cooled and leave the final steaming on the serving day. That works well too.

I hope you will give this simple recipe a try, enjoy!