Divide crème fraîche among plates, and scatter mushrooms over crème fraîche.

Prepare the rice.Place rice in a medium bowl, add water to cover, and swirl rice with your hand.

Repeat process until water is clear when swirled with rice.Heat a large, heavy saucepan over medium.Add coconut oil and yellow onion and cook, stirring occasionally, until onions are lightly browned around the edges, about 6 minutes..

While onions cooks, swiftly rinse dried millet leaves under water because the color will start to run as soon as they get wet; cut into 3-inch pieces.. Add sliced chiles, black-eyed peas, millet leaves or baking soda, salt, and drained rice to onion mixture in pan, and stir to coat each grain of rice in oil.Stir in stock and bring to a boil over high.

Reduce heat to low, cover, and simmer for 12 minutes.

Turn off heat and let stand, covered, until water is absorbed and rice is very tender, 8 to 12 minutes..Ladle the bean stew into bowls, top with the fried onions and serve.. Make Ahead.

The beans can be refrigerated for up to 3 days.The fried onions can be refrigerated overnight.

Crisp in a 350° oven for about 3 minutes..Originally appeared: March 2013.Makes 3 quarts, 10 to 12 Servings.