WHOLE GRAINS
WITH BEANS AND CHESTNUTS

 

 

 

WHOLE GRAINS
WITH BEANS AND CHESTNUTS

Whole Grains with beans and chestnut

Course Lunch, Main Course
Cuisine Macrobiotic, vegetarian
Keyword beans, chestnut, wholegrain

Ingredients

  • 250 g Soaked short grain brown rice
  • 150 g Soaked aduki kidney or black beans.
  • 100 g Soaked dried chestnuts pre cooked chestnuts or fresh chestnuts.
  • Twice as much Water
  • Pinch of sea salt or 5cm strip of kombu sea vegetable cut into small squares with scissors.
  • Walnuts or roasted chopped almonds
  • Parsley

Instructions

  • Soak the ingredients for a day and change the soaking water before cooking. Use your finger to measure the depth of water. Poor out soaking water and refill to the same depth using your finger as a guide.
  • Add the ingredients to a pressure cooker or heavy pot. Put the lid on tight and bring to a boil. Make sure you bring the rice to boiling slowly (medium flame is best) if you want to avoid burning it. Boil or pressure-cook it for 20 minutes then turn off the heat and let the ingredients cook in their own heat for a further 20 minutes. You can wrap the pot in a towel to keep the heat in.
  • When finished, transfer the ingredients to a pre rinsed bowl. You can serve with chopped walnuts or almonds and parsley sprinkled over.