Brown Rice Waakye

Ingredients

• 2 cups Brown rice
• 1 cup Red kidney beans
• 4 pieces Dried millet stalks (waakye leaves)
• 6 cups Water
• 1 teaspoon Salt
• 0.25 teaspoon Baking soda(optional)
• 1 tablespoon Coconut oil
• 1 inch Ginger root, bruised(optional)
• 2 cloves Garlic cloves, smashed(optional)

Instructions

1. 1

   Soak the red kidney beans in water overnight to reduce cooking time and improve digestibility.

2. 2

   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.

3. 3

   Remove the millet stalks from the water and discard them, then add the soaked kidney beans to the colored water.

4. 4

   Simmer the beans on medium heat for about 30-40 minutes until they are halfway cooked (slightly tender but firm).

5. 5

   Thoroughly wash the brown rice until the water runs clear, then add it to the pot with the beans and red water.

6. 6

   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.

7. 7

   Cover the pot tightly and reduce the heat to low, allowing the brown rice and beans to steam together for 45-50 minutes.

8. 8

   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.