Chickpea Rice

Steps

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1. 1
   Rinse the dried chickpeas and soak in plenty of water in the refrigerator for 8–12 hours. Meanwhile, combine the germinated brown rice, red quinoa, and amaranth seeds in a washing bowl.
   ▶ ≈0:04
2. 2
   Gently stir the grain mixture to help the lightweight amaranth seeds sink to the bottom and avoid losing them when pouring water. Repeat washing about 3–4 times until the water runs clear. For the final rinse, use filtered or drinking water to avoid tap water residue.
   ▶ ≈2:26
3. 3
   Transfer the rinsed grains (about 2.5 cups) and drained chickpeas (about 1 cup) to the electric cooker's inner pot. Add 3.5 cups of water. The ratio of grains to water is 2.5:3.5; the soaked chickpeas' water absorption is not calculated separately.
   ▶ ≈3:02
4. 4
   Select the brown rice cooking mode on the electric cooker and cook for about 70 minutes. This mode includes a rice-soaking phase that allows the harder germinated brown rice and other grains to soften properly.
   ▶ ≈4:13
5. 5
   Once cooking is complete, fluff the rice gently with a rice paddle to evenly distribute the grains and chickpeas throughout, then serve.
   ▶ ≈4:45