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Sweet brown rice with chestnuts and aduki beans

 

1 cups sweet brown rice

cup aduki beans (hokkaido brand are best)

cups dried chestnuts

1 small chopped fennel bulb

 

2-3 inch strip kombu seaweed

 

 Wash and 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.

 Pressure Cooking

Place rice, beans, chestnuts, small pinch of sea salt and 2 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.



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