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A close-up of Korean multigrain rice, or Japgokbap, featuring gut healthy cooked grains and beans in a stone bowl. The mix appears slightly sticky with an appealing blend of light and dark colors.

Korean Multigrain Rice.

Joanne Molinaro
This gut healthy Korean multigrain rice is now my go-to rice recipe. Packed with protein and insoluble fiber, it's not only good for you, it tastes delicious. It takes your boring old rice and transforms it into a powerhouse of texture and micronutrients, making it the perfect way to start a traditional Korean meal with plenty of banchan or as a simple side to your main course.
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Prep Time 1 day
Cook Time 1 hour
Course Side Dish
Cuisine Korean
Servings 15 servings
Calories 263 kcal

Ingredients
  

  • 1/2 cup dried green peas
  • 1/2 cup dried lima beans
  • 1/2 cup dried black soybeans
  • 1/2 cup dried black eyed peas
  • 1/2 cup uncooked sorghum
  • 1 cup uncooked short grain sweet brown rice
  • 1 cup uncooked short grain brown rice
  • 1 cup uncooked farro
  • 1/2 cup uncooked pearled barley
  • salt

Instructions
 

  • Soak peas, Lima beans, soybean, black eyed peas, and sorghum in filtered water overnight.
  • Soak sweet brown rice, brown rice, farro, and barley in filtered water for 1 hour. 
  • Drain and rinse all ingredients multiple times. Dry with kitchen towel and place in airtight storage container. Keep in the fridge for up to 5 days, then transfer to freezer. 
  • To cook, measure out 1.5 cups of rice mix and add 2 cups of water. Place in rice cooker with sea salt and cook on “mixed rice” mode. You can also use a pressure cooker. You can also cook in a regular pot but your beans will still be pretty chewy.

Nutrition

Calories: 263kcalCarbohydrates: 51gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 443mgFiber: 8gSugar: 2gVitamin A: 13IUVitamin C: 0.2mgCalcium: 40mgIron: 3mg
Keyword Korean multigrain rice
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