Ingredients

1 cup dry adzuki beans, soaked for 2 hours (or use additive free canned beans)

1/4 red onion, diced

1 cup diced carrots

1/2 cup diced celery

1 cup diced butternut of kabucha squash

1 leaf kombu, rinsed well

1 tbsp extra virgin olive oil

1 cup brown rice, soaked

1 1/2 cups cold water

Preparation

  1. Heat olive oil in a medium-size pot.
  2. Saute the onions, celery, and carrots.
  3. Add adzuki beans and kombu and 3 cups water.
  4. Bring to boil, reduce heat, and simmer for about 40 minutes or until beans are tender.
  5. Set aside to cool.
  6. Place the rice in a pot.
  7. Cover and simmer until the water is absorbed, about 30 minutes (check on it periodically).
  8. Place a scoop of rice in the middle of a bowl. Ladle the adzuki beans over it.
  9. Garnish with fresh herbs.

The kombu seaweed adds minerals and nutrients; you can also use wakame.