Sweet brown rice with chestnuts
and aduki beans
1 ½ cups
sweet brown rice
aduki beans (hokkaido brand are best)
1 small chopped
strip kombu seaweed
drain chestnuts. Cover with fresh water and soak at least 4
hours. Soak beans 4 hours or overnight. Wash and drain sweet
brown rice. Combine all ingredients with 4 cups fresh water for
boiling. Add a pinch of sea salt or 2 inch piece of kombu. Bring
to boil, reduce heat to low, and cover. Cook 50-60 minutes. Add
fennel last 10 minutes of cooking. Start checking the rice
after 45 minutes to make sure all the water has not cooked away.
If it has and the beans and chestnuts are not yet tender, add a
little more water and continue cooking.
beans, chestnuts, small pinch of sea salt and 2 ½ cups water in
pressure cooker. Bring to pressure, reduce flame and cook 45 - 50
minutes. (Note: you can just cook the rice and chestnuts together
omitting the beans).
Very good dish
for blood sugar imbalances and those with weak digestion.
©Deborah Barr, 1988-2004.
All rights reserved.