sweet rice with
chestnuts and adzuki beans
-excerpted from Lenore's
Natural Cuisine cookbook
While studying at the Kushi Institute, a
German couple taught me this intriguing recipe. The sweetness of the
chestnuts and merry red flecks of adzuki beans make this fall dish
unforgettable. It is great to serve to company.
1/3 cup adzuki beans
1/3 cup dried chestnuts
1 cup sweet brown rice
1 cup short-grain brown rice
3 1/2 cups water
1 6-inch strip kombu
- Pick over adzuki beans to remove small
pebbles, debris, clumps of dirt and broken beans.
- Wash the beans. Cover beans with water
2 inches above the level of beans for at least 2 hours. Soak chestnuts
in another bowl.
- Meanwhile, place the sweet and
short-grain rice in a large bowl. Cover with 2 quarts of water. Stir
rice to cause rice hulls and debris to float to the surface. Pour
these hulls off the side of the bowl with some of the washing water.
Pour off remaining water through a strainer. Repeat until water is
- Pour the drained rice into a pressure
cooker. Add 3 1/2 cups of fresh water. Submerge the rice completely.
To soften the rice, allow to stand 30-60 minutes before cooking.
- Meanwhile, cover kombu with
water and soak for 5 minutes. Then cut it into 1/2-inch squares. Add
to the pot.
- Drain the chestnuts and rinse adzuki
beans. Add to the pot. Stir together.
- Lock lid in place. Over high heat,
bring up to full pressure.
- Place a flame tamer under the pot.
Reduce heat, maintaining high pressure. Cook for 55 minutes.
- Quick-release pressure by placing the
closed pot under cold running water.
- After all pressure has been released.
remove the lid. Allow the rice to stand for 5 minutes, covered with a
bamboo mat or non-terry cloth towel.
- Remove the rice with a wet spoon or
rice paddle and place it in a rinsed bowl. This prevents the rice from
- Serve sprinkled with Gomashio (crushed
sesame seeds and salt. See LNC Cookbook for details).
medium-grain brown rice for short-grain.
you have difficulty finding sweet brown rice, use short-grain brown rice
the most attractive presentation, an additional step is required. After
soaking, remove any residual chestnut skins and
then cut chestnuts in half.