2.4M views · 137K reactions | It wasn’t until the late 1970s, with collective efforts and government mandates to increase crop production, that white rice became more widely available to Koreans. I learned this recently while watching #Pachinko Season 2, which portrayed the hardships and resilience of the time so accurately. My grandma’s multigrain recipe came from those days — she would stretch the limited white rice she had by mixing in various grains and beans. Here’s her recipe. Ingredients: 1 cup (208 g) short or medium-grain white rice 2¼ cups water ⅓ cup (65g) quinoa ⅓ cup (52 grams) cooked pinto beans ⅓ cup (52 grams) cooked chickpeas ⅓ cup (50 grams) frozen green peas Instructions: 1. Wash the rice about 3 times under cold running water until the water runs almost clear. Drain and transfer to rice pot. 2. Add water, quinoa, pinto beans, chickpeas, and green peas. Mix. Cover and cook on standard rice setting (not the multigrain setting) until machine sets to “keep warm”. Mix rice with a wet rice scooper immediately and enjoy. Thank you #AppleTVPlusPartner for letting us share our story. | Sarah Ahn | Korean Cooking 🇰🇷 | ahnestkitchen · Original audio