-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.

directions

1. Pick over adzuki beans to remove small pebbles, debris, clumps of dirt and broken beans.
2. Wash the beans. Cover beans with water 2 inches above the level of beans for at least 2 hours. Soak chestnuts in another bowl.
3. 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 clear. 
4. 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. 
5. Meanwhile, cover kombu with water and soak for 5 minutes. Then cut it into 1/2-inch squares. Add to the pot. 
6. Drain the chestnuts and rinse adzuki beans. Add to the pot. Stir together.
7. Lock lid in place. Over high heat, bring up to full pressure.
8. Place a flame tamer under the pot. Reduce heat, maintaining high pressure. Cook for 55 minutes.
9. Quick-release pressure by placing the closed pot under cold running water.
10. 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.
11. Remove the rice with a wet spoon or rice paddle and place it in a rinsed bowl. This prevents the rice from sticking. 
12. Serve sprinkled with Gomashio (crushed sesame seeds and salt. See LNC Cookbook for details).
    

variations

Substitute medium-grain brown rice for short-grain.

cook's tips

If you have difficulty finding sweet brown rice, use short-grain brown rice instead.
For the most attractive presentation, an additional step is required. After soaking, remove any residual chestnut skins and
    then cut chestnuts in half.

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