A high-fiber alternative using whole grain brown rice and red kidney beans.
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Soak the red kidney beans in water overnight to reduce cooking time and improve digestibility.
Rinse the millet stalks thoroughly and place them in a large pot with 6 cups of water; boil for 15-20 minutes until the water turns a deep wine-red color.
Remove the millet stalks from the water and discard them, then add the soaked kidney beans to the colored water.
Simmer the beans on medium heat for about 30-40 minutes until they are halfway cooked (slightly tender but firm).
Thoroughly wash the brown rice until the water runs clear, then add it to the pot with the beans and red water.
Add the salt, coconut oil, ginger, garlic, and baking soda (if using) to the pot, ensuring there is enough liquid to cover the rice by about an inch.
Cover the pot tightly and reduce the heat to low, allowing the brown rice and beans to steam together for 45-50 minutes.
Once the water is fully absorbed and the brown rice is tender, fluff the mixture with a fork and serve warm with shito and sides.
