Preparation:

Wash beans combine with 1-1/2 cups water in saucepan and bring to a boil.

Simmer, uncovered, for 10-15 minutes, then cool to luke warm. Wash rice and place in a pressure cooker. Drain beans and add water to bean liquid to equal 3-1/4 cups.

Add beans and water to rice, along with salt.

Bring to pressure, reduce heat, and cook for 50 minutes to 1 hour.

Lower pressure. Remove cover, toss, and garnish with parsley and/or sesame seeds.

Variation: substitute 1/2 cup barley or 1/2 cup sweet brown rice for 1/2 cup of the rice.

If you weren't aware of it, aside from tasting great, azuki beans (along with lentils and chickpeas) are a staple in a macrobiotic diet, which calls for eating plenty of fibrous, protein-packed legumes.

Servings:
Source: Cooking with Japanese Foods by Jan & John Belleme
Submitted by: JBennicoff
Date: Jan 26, 1998

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