Ingredients

  • Serves 2 people
  • 80 g black rice

  • 80 ml water

  • 60 g millet 

  • 60 ml water

  • 2 tbsp rice bran oil

  • 70 g taro (cut into 2.5cm cubes)

  • 60 g shiitake mushrooms (cut into 1.5cm cubes)

  • 40 g carrot (cut into 1cm cube)

  • 30 g roasted chestnuts

  • 20 g braised peanuts (tinned)

  • 30 g chickpeas (tinned)

  • 20 g fresh corn

  • 500 ml vegetable stock or water

  • 20 g vegetarian oyster sauce

  • ½ tsp five spice powder

  • ½ tsp salt

  • ¼ pepper

  • 40 g cabbage (cut into 2cm pieces)

  • 30 g king oyster mushrooms (cut into 1.5cm slices)

  • 2 tbsp spring onions (sliced for garnishing)

8 Treasures Black Rice Millet
In Partnership with
Fitthree

8 Treasures Black Rice Millet

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A vegetarian dish that even meat lovers will devour, 8 Treasures Black Rice Millet offers a variety of textures and flavors with every mouthful. It is high in fibre, vitamins and nutrients, featuring a healthy mix of mushrooms, vegetables, chestnuts, chickpeas, taro and peanuts, that is perfectly seasoned with vegetable stock, oyster sauce and five spice powder. For a crisp contrast of texture to the black rice and millet, be sure not to overcook your vegetables and mushrooms!
  • Medium
  • 30 min
  • 100 min
  • 15 min
  • 3 steps
  • 20 Ingredients
  • Medium
  • 3 steps
  • 20 Ingredients
  • 30 min
  • 100 min
  • 15 min

Instructions

  1. Cook the rice and millet

    • Soak the millet for 1 hour in 2 cups of water.
    • Drain the soaked millet.
    • Using a small saucepan with a lid, add the millet and 60ml of water. 
    • Bring it to a boil, then cover and put on lowest heat. Allow to simmer for 12 minutes, then turn off the heat without opening the pot, allowing it to stand for at least 20 minutes.
    • For the black rice, add 80ml of water and the black rice to the rice cooker and cook per usual.
    Cook the rice and millet


  2. Prepare the vegetables

    • In a medium frying pan, heat 15ml of rice bran oil over medium heat.
    • Fry the taro cubes till lightly browned. Remove from the pan, then add shiitake and carrots and saute. 
    • Add the taro, braised peanuts, chickpeas and roasted chestnut after 2 minutes, then add the sauces, seasonings and stock/water.
    • Simmer for 5-8 minutes until the vegetables are tender, then add in the black rice and millet.
    • Place in a heatproof dish and steam for 45 minutes to an hour.
    Prepare the vegetables


  3. Make the dish

    • In a medium frying pan, heat the remaining rice bran oil over medium heat.
    • Brown the king oyster mushrooms for 1-2 minutes, then add in the cabbage and a pinch of salt, stir-frying until mushrooms and cabbage are just cooked.
    Make the dish


Plate and Serve!

Serve the cabbage and mushrooms alongside the 8 Treasures Black Millet Rice, garnished with spring onions.

Plate and Serve!

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    Ingredients
    • Serves 2 people
    • 80 g black rice

    • 80 ml water

    • 60 g millet 

    • 60 ml water

    • 2 tbsp rice bran oil

    • 70 g taro (cut into 2.5cm cubes)

    • 60 g shiitake mushrooms (cut into 1.5cm cubes)

    • 40 g carrot (cut into 1cm cube)

    • 30 g roasted chestnuts

    • 20 g braised peanuts (tinned)

    • 30 g chickpeas (tinned)

    • 20 g fresh corn

    • 500 ml vegetable stock or water

    • 20 g vegetarian oyster sauce

    • ½ tsp five spice powder

    • ½ tsp salt

    • ¼ pepper

    • 40 g cabbage (cut into 2cm pieces)

    • 30 g king oyster mushrooms (cut into 1.5cm slices)

    • 2 tbsp spring onions (sliced for garnishing)

    Nutrition
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