A family favorite, this recipe originally came from the McDonough family, back when Layne and Lynden, Conor and Hallie were small and we regularly traded kids back and forth. Pat and Dona spent time in Nicaragua where Conor was born, and brought this recipe back with them. It's a great hit for any dinner party, the presentation of colors on a big platter are all the centerpiece you need, and the recipe can be easily doubled to serve a crowd.
As I pointed out to Layne this morning, this recipe is a labor of love, as it takes several hours to prepare. Though easy, it's not a quick dinner like she may think! I must confess her dad and I both have found quick substitutions and shortcuts to make it an easy, quick meal, but this version is the original, and worth the extra, flavor-full time. Leftovers, if there are any, can be frozen in ziploc bags to heat up later, or put in individual serving containers for microwaving later in the week.
Start at least two hours before you want to have dinner - or make it the next day and heat it up. Begin by gathering and measuring all the ingredients, in two parts...
In a large pot, bring 2 quarts of water to a boil and add:
2 cups dried black beans
2 tbs. chili powder
1 tbs. Paprika
1/4 tsp. dried red pepper (or red pepper sauce) - adjust to taste
Bring the beans to a boil, then allow to simmer happily bubbling on the back burner for the next two hours, stirring ocassionally. After about an hour, put a lid on top, slightly ajar.
In a large cast iron skillet, heat 2-3 tbs. olive oil, add the following grains, and stir frequently over medium heat to toast them (keep stirring, or they will burn):
1 cup millet
1 cup wheatberries
1 cup brown rice
After toasting, add 5 cups water to the hot skillet, but keep your hands and face back - the steam will rise quickly! Add the following spices, bring to a boil, then lower the heat to a simmer and cover:
2 cloves garlic, minced
2 tbs. curry
1 tsp. cumin
1-2 tsp. ginger
1 tsp. salt
A diffuser comes in handy here - this simple gadget sits on top the burner, under that pan and distributes the heat so things don't stick as quickly. It looks like this:
At this point, you'll have time to make a fresh loaf of bread, set the table, or go take a shower. Come back and check on the stove frequently to stir the pots and keep things from sticking. When the water is gone in the grains, turn the burner off - you'll be ready for the next step. The beans will likely need to simmer the full two hours to become tender, rather than crunchy, but when they are done, turn them off as well.
When the grains are done, transfer them to a large pan or ceramic plate that will fit in your oven set to 250 degrees, and let them dry out a bit - again stirring often. The beans will be drained in a colander just before serving, but leave them in the hot, spicy liquid with the lid on until the last minute. A half hour before serving, take the grains out of the oven and cover them with a towel near the stove to stay warm. Turn the oven temperature up to 350 degrees, bake your bread, and steam a large bag of frozen corn on the stove.
Put the following condiments in smaller bowls to serve with the curried rice:
sliced almonds, toasted
shredded cheddar or freshly grated parmesian cheese
raisins
hot sauce
As everyone is sitting down, pile the grains on one side of the dish, drain the beans and pour them down the middle, with the corn on the other side. The serving dish is still hot, and can be placed on a turret in the center of the table. Serve with choice of toppings and enjoy. Oh, and don't forget to take the bread out of the oven!
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