gen-ji-mai rice with black-eyed peas

I’ve been a little bit obsessed with gen-ji-mai rice ever since I discovered this cereal, grain mix at a Korean market in the West Coast D.C.—that’s right, Daily City, California 😉

We’ve already eaten it simply cooked with olive oil, salt, garlic and onions. This time I decided to go for more protein and give it sort of a granola, southern flair with the addition of black-eyed peas. Another success! Super simple to make and a nutritious and satisfying meal by itself.

gen-ji-mai rice package

gen-ji-mai rice with black-eyed peas

1½ cups gen-ji-mai rice
¾ cup dry black-eyed peas
1 medium onion, diced small
1 clove garlic
3 tbsp olive oil
Kosher salt
Black pepper
Italian parsley

Soak rice and black-eyed peas in two separate bowls, each with plenty of water, for 30 minutes. Rinse.

Heat ½ of the olive oil in a saucepan, add onions and sauté until translucent.  Add garlic then cook for a minute or so. Add black-eyed peas, gen-ji-mai rice and salt. Give it a good mix, add about 3 cups of water, bring to a boil, then reduce temperature and simmer for about 20-30 minutes until liquid is absorbed. Black-eyed peas should be soft.   If not add a bit more of water and continue cooking a little longer. Turn the heat off and let sit, lid on, for about 10 minutes. Remove lid, add remaining olive oil, a few grinds of black pepper, sprinkle with parsley, fluff and serve!