Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Millet | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups dried black-eyed peas
- 4 dried millet stalk leaves, rinsed
- 5 cups uncooked jasmine rice
- Salt
Directions
Pick over the beans to remove any debris. Wash well, then drain and transfer to a pressure cooker .
Add the dried millet stalk leaves along with enough water to fully cover the beans by a couple inches.
Close the valve of the pressure cooker and leave it until it reaches its full pressure. This should not take more than 15 minutes.
Once it has reached its full pressure, reduce the heat and leave for an additional 15 minutes for the beans to cook.
Let cool down naturally and depressurize—this should take around 20 minutes. Once the pot is adequately cooled, open the lid.
Transfer the contents of the pressure cooker to another pot, and stir in the rice. If needed, add enough water to cook the rice. Season to taste with salt.
Simmer over low heat until the rice is fully cooked.
Remove the millet stalk leaves, and serve with your favourite side dish.