Brown Rice Risotto With Adzuki Beans

[Guest guest]

I've cleaned up a file of recipes that I downloaded from local papers and

am posting them today.

 

Kathleen

 

* Exported from MasterCook *

 

Brown Rice Risotto With Adzuki Beans

 

Recipe By : " Cooking for a New Earth " by Carl Jerome-Star Tribune 9/00

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup adzuki beans

cooked to make 1/2 c.*

(or used canned)

1 small onion

peeled and finely chopped

1 small garlic clove

peeled and finely chopped

1 cup medium-grain brown rice -- unwashed

1 tablespoon olive oil

4 cups vegetable stock if microwaving

3 tablespoons grated Gruyere cheese

2 tablespoons finely chopped fresh parsley

Salt and freshly ground pepper

 

Serves 4 as side dish.

 

Note: This recipe uses a microwave, though it could be adapted for

top-of-the-range preparation. Brown risotto rice, or medium-grain brown

rice, is available in health-food stores and some supermarkets. The adzuki

beans (which are also called azuki) are small, dark burgundy to brown beans

that are used in Asia. Note that they must be soaked overnight. They can

be found at food co-ops. From " Cooking for a New Earth " by Carl Jerome

(Henry Holt and Co., 343 pages, $12.95).

 

*To cook beans: Soak 1/4 cup beans in a bowl or container and add cold tap

water to cover. There should be enough water to come about 1 inch above

the surface of the beans. Cover bowl or container loosely and set aside at

room temperature to soak overnight (12 to 24 hours). Drain and rinse under

running tap water. To cook, in a large pot bring 5 to 6 cups of hot tap

water to a boil. Add the beans, stir and reduce the heat so the beans

simmer until just tender, 45 to 90 minutes. Drain and use. (The beans

double in volume when cooked.)

 

To make risotto: In a large, microwave-safe bowl, combine the onion,

garlic, rice and oil, stirring until the rice is evenly coated with the

oil. Cover tightly and microwave on high for 4 minutes.

 

Carefully uncover the rice and add the stock. Cover tightly and microwave

on high until most of the liquid is absorbed and the rice is just cooked

through, about 35 to 45 minutes, stirring occasionally, adding more liquid

if necessary. The rice should be slightly chewy and there should be a

little soupiness in the risotto; if not, return to the microwave for

another 1 or 2 minutes to finish the cooking.

 

When ready, use a fork to stir in the cheese, parsley, and cooked beans;

taste, and season with a little salt and pepper.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -