Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 * Exported from MasterCook * Azuki Rice Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 59 Serving Size : 1 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup azuki beans 2 cups spring water of rice 3 cups brown rice 1 pinch sea salt per cup of rice Rice cooked with azuki beans is known as Red Rice. Traditionally in the Far East, red is the color of happiness, and these tiny red beans have always been considered lucky. We would prepare Red Rice for birthdays, graduations, and other joyful occasions. This dish is served during Shinto festivities on the first and fifteenth of every month, and it is especially delicious made with sweet rice. Medicinally, azuki beans are strengthening for the kidneys. Wash the azuki beans and boil them in about 2 cups of water for 10 to 15 minutes. The liquid should turn a beautiful red. Watch the beans carefully while they are boiling; if they are boiled too long, the color is lost. After boiling, let beans and liquid cool to lukewarm. Wash the rice and put it in a pressure cooker. Add the beans to the rice. Add the water in which the beans boiled plus enough additional spring water to total 5 cups. Do not add the salt yet. Put the pressure cooker over low heat for 15 to 20 minutes. Add a pinch of salt per cup of rice. Turn the heat to high. Place the cover on the pressure cooker and bring to pressure. When the pressure is up, reduce the heat to medium-low. Put a flame deflector under the pressure cooker and cook the rice and beans for approximately 50 minutes. Remove the cover when the pressure is completely down. Let the rice sit for 5 minutes to loosen the rice on the bottom of the pot. Remove the rice and beans, place in a wooden bowl, and serve. Variations: For a more digestible dish, soak the rice and beans together for 3 to 4 hours, or overnight, before cooking. Other dried beans and pulses, such as chick-peas, lentils, and kidney beans, may be cooked with rice in this way. However, the proportion of beans to rice is generally smaller, 1/8 to 1/3 cup of beans to 1 cup of rice. The amount of water is about the same, 1 1/4 to 1 1/2 cups per cup of dry ingredients. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 Where does one get azuki beans? At 03:43 PM 10-11-2001 -0500, you wrote: > * Exported from MasterCook * > > Azuki Rice > >Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 59 >Serving Size : 1 Preparation Time :0:00 >Categories : Beans And Legumes Main Dishes, Vegetarian > Rice > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 3/4 cup azuki beans > 2 cups spring water of rice > 3 cups brown rice > 1 pinch sea salt per cup of rice > >Rice cooked with azuki beans is known as Red Rice. Traditionally in the >Far East, red is the color of happiness, and these tiny red beans have >always been considered lucky. We would prepare Red Rice for birthdays, >graduations, and other joyful occasions. This dish is served during Shinto >festivities on the first and fifteenth of every month, and it is especially >delicious made with sweet rice. Medicinally, azuki beans are strengthening >for the kidneys. > >Wash the azuki beans and boil them in about 2 cups of water for 10 to 15 >minutes. The liquid should turn a beautiful red. Watch the beans >carefully while they are boiling; if they are boiled too long, the color is >lost. After boiling, let beans and liquid cool to lukewarm. > >Wash the rice and put it in a pressure cooker. Add the beans to the >rice. Add the water in which the beans boiled plus enough additional >spring water to total 5 cups. Do not add the salt yet. Put the pressure >cooker over low heat for 15 to 20 minutes. Add a pinch of salt per cup of >rice. Turn the heat to high. Place the cover on the pressure cooker and >bring to pressure. When the pressure is up, reduce the heat to >medium-low. Put a flame deflector under the pressure cooker and cook the >rice and beans for approximately 50 minutes. Remove the cover when the >pressure is completely down. Let the rice sit for 5 minutes to loosen the >rice on the bottom of the pot. Remove the rice and beans, place in a >wooden bowl, and serve. > >Variations: For a more digestible dish, soak the rice and beans together >for 3 to 4 hours, or overnight, before cooking. Other dried beans and >pulses, such as chick-peas, lentils, and kidney beans, may be cooked with >rice in this way. However, the proportion of beans to rice is generally >smaller, 1/8 to 1/3 cup of beans to 1 cup of rice. The amount of water is >about the same, 1 1/4 to 1 1/2 cups per cup of dry ingredients. > > - - - - - - - - - - - - - - - - - - > > > > >*************************************************************************** **** >To post to list via e-mail: send e-mail to " Veg-Recipes " >To post to list via website: Veg-Recipes/post >To contact List Owner: " Veg-Recipes-owner " >Subscribe or Un through site: / >OR Un via e-mail: Veg-Recipes- >Calendar: Veg-Recipes/calendar >Bookmarks: Veg-Recipes/links >Read or search old messages: Veg-Recipes/messages >*************************************************************************** **** > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 Many of these recipes sound yummy, but they call for a pressure cooker. Is there an alternate way of cooking. I do not have a presssure cooker and do not plan to be getting on e anytime soon. At 03:43 PM 10-11-2001 -0500, you wrote: > * Exported from MasterCook * > > Azuki Rice > >Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 59 >Serving Size : 1 Preparation Time :0:00 >Categories : Beans And Legumes Main Dishes, Vegetarian > Rice > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 3/4 cup azuki beans > 2 cups spring water of rice > 3 cups brown rice > 1 pinch sea salt per cup of rice > >Rice cooked with azuki beans is known as Red Rice. Traditionally in the >Far East, red is the color of happiness, and these tiny red beans have >always been considered lucky. We would prepare Red Rice for birthdays, >graduations, and other joyful occasions. This dish is served during Shinto >festivities on the first and fifteenth of every month, and it is especially >delicious made with sweet rice. Medicinally, azuki beans are strengthening >for the kidneys. > >Wash the azuki beans and boil them in about 2 cups of water for 10 to 15 >minutes. The liquid should turn a beautiful red. Watch the beans >carefully while they are boiling; if they are boiled too long, the color is >lost. After boiling, let beans and liquid cool to lukewarm. > >Wash the rice and put it in a pressure cooker. Add the beans to the >rice. Add the water in which the beans boiled plus enough additional >spring water to total 5 cups. Do not add the salt yet. Put the pressure >cooker over low heat for 15 to 20 minutes. Add a pinch of salt per cup of >rice. Turn the heat to high. Place the cover on the pressure cooker and >bring to pressure. When the pressure is up, reduce the heat to >medium-low. Put a flame deflector under the pressure cooker and cook the >rice and beans for approximately 50 minutes. Remove the cover when the >pressure is completely down. Let the rice sit for 5 minutes to loosen the >rice on the bottom of the pot. Remove the rice and beans, place in a >wooden bowl, and serve. > >Variations: For a more digestible dish, soak the rice and beans together >for 3 to 4 hours, or overnight, before cooking. Other dried beans and >pulses, such as chick-peas, lentils, and kidney beans, may be cooked with >rice in this way. However, the proportion of beans to rice is generally >smaller, 1/8 to 1/3 cup of beans to 1 cup of rice. The amount of water is >about the same, 1 1/4 to 1 1/2 cups per cup of dry ingredients. > > - - - - - - - - - - - - - - - - - - > > > > >*************************************************************************** **** >To post to list via e-mail: send e-mail to " Veg-Recipes " >To post to list via website: Veg-Recipes/post >To contact List Owner: " Veg-Recipes-owner " >Subscribe or Un through site: / >OR Un via e-mail: Veg-Recipes- >Calendar: Veg-Recipes/calendar >Bookmarks: Veg-Recipes/links >Read or search old messages: Veg-Recipes/messages >*************************************************************************** **** > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 Hi, robin, usually the package of beans has instructions on how to rehydrate and cook them. Have you cooked dried beans before? The azuki are also spelled adzuki, or aduki -- they are a small maroon colored bean from japan. Sometimes I find them at the supermarket in either the import section or the asian foods section. Health and whole food stores sell them. They come in bags, usually. sometimes we buy these things mail order. Here is a link to a photo of the bean: <http://www.hpschmid.com/products/descrip/pulses_azuki.htm> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2001 Report Share Posted November 11, 2001 Many of the recipes in the macrobiotic cookbooks recommend the pressure cooking method. I don't have a pressure cooker either, but sometimes think that I would like to get one so that I could do more macrobiotic cooking. The text for this cookbook says: " Pressure-cooking is the quickest and most thorough way to prepare whole grains, especially brown rice. When cooked, each grain should be separate and distinct, and the rice should taste sweet. Pressure brings out this natural sweetness, and rice cooked in this way is the most digestible form of grain for daily consumption. Other foods may also be pressure-cooked from time to time, especially beans. However, pressure-cooking is very energizing, and to create balance in the meal, it is advisable to prepare the other dishes for the meal using other cooking methods. " In general, Kushi recommends four methods of cooking beans: traditional shocking method, boiling, pressure cooking, and baking. So, beans do not have to be pressure cooked. I think I will put the shocking method into mastercook format and post it. kathleen At 06:10 PM 11/10/01 -0500, Robin Mandell wrote: >Many of these recipes sound yummy, but they call for a pressure cooker. Is >there an alternate way of cooking. I do not have a presssure cooker and do >not plan to be getting on e anytime soon. > >At 03:43 PM 10-11-2001 -0500, you wrote: > > * Exported from MasterCook * > > > > Azuki Rice > > > >Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 59 > >Serving Size : 1 Preparation Time :0:00 > >Categories : Beans And Legumes Main Dishes, Vegetarian > > Rice > > > > Amount Measure Ingredient -- Preparation Method > >-------- ------------ -------------------------------- > > 3/4 cup azuki beans > > 2 cups spring water of rice > > 3 cups brown rice > > 1 pinch sea salt per cup of rice > > > >Rice cooked with azuki beans is known as Red Rice. Traditionally in the > >Far East, red is the color of happiness, and these tiny red beans have > >always been considered lucky. We would prepare Red Rice for birthdays, > >graduations, and other joyful occasions. This dish is served during Shinto > >festivities on the first and fifteenth of every month, and it is especially > >delicious made with sweet rice. Medicinally, azuki beans are strengthening > >for the kidneys. > > > >Wash the azuki beans and boil them in about 2 cups of water for 10 to 15 > >minutes. The liquid should turn a beautiful red. Watch the beans > >carefully while they are boiling; if they are boiled too long, the color is > >lost. After boiling, let beans and liquid cool to lukewarm. > > > >Wash the rice and put it in a pressure cooker. Add the beans to the > >rice. Add the water in which the beans boiled plus enough additional > >spring water to total 5 cups. Do not add the salt yet. Put the pressure > >cooker over low heat for 15 to 20 minutes. Add a pinch of salt per cup of > >rice. Turn the heat to high. Place the cover on the pressure cooker and > >bring to pressure. When the pressure is up, reduce the heat to > >medium-low. Put a flame deflector under the pressure cooker and cook the > >rice and beans for approximately 50 minutes. Remove the cover when the > >pressure is completely down. Let the rice sit for 5 minutes to loosen the > >rice on the bottom of the pot. Remove the rice and beans, place in a > >wooden bowl, and serve. > > > >Variations: For a more digestible dish, soak the rice and beans together > >for 3 to 4 hours, or overnight, before cooking. Other dried beans and > >pulses, such as chick-peas, lentils, and kidney beans, may be cooked with > >rice in this way. However, the proportion of beans to rice is generally > >smaller, 1/8 to 1/3 cup of beans to 1 cup of rice. The amount of water is > >about the same, 1 1/4 to 1 1/2 cups per cup of dry ingredients. > > > > - - - - - - - - - - - - - - - - - - > > > > > > > > > >*************************************************************************** >**** > >To post to list via e-mail: send e-mail to " Veg-Recipes " > >To post to list via website: Veg-Recipes/post > >To contact List Owner: " Veg-Recipes-owner " > >Subscribe or Un through site: / > >OR Un via e-mail: Veg-Recipes- > >Calendar: Veg-Recipes/calendar > >Bookmarks: Veg-Recipes/links > >Read or search old messages: >Veg-Recipes/messages > >*************************************************************************** >**** > > > > Quote Link to comment Share on other sites More sharing options...
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