Black Soybean Rice

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Black Soybean Rice

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 60

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup black soybeans

2 cups brown rice

1 1/4 cups spring water each -- per cup of rice

and per cup of beans

2 teaspoons tamari soy sauce

 

In some parts of Japan, black soybean rice is served on funeral days,

probably because the color is associated with mourning. In other parts of

the country, this dish is served on happy occasions. It makes a

substantial and nutritious center of any meal.

 

Put the beans on a clean, damp towel and rub them to remove any dust. Do

not wash the beans or the skins will come off. Dry-roast the soybeans in a

frying pan for several minutes, stirring constantly to avoid burning. When

the insides of the beans are slightly brown, they are roasted. Meanwhile,

pick over the rice for any impurities and wash the rice. Mix the beans

with the washed rice in a pressure cooker. Add the water and tamari soy

sauce. Bring to a boil slowly, taking 15 to 20 minutes. Place the cover

on the pressure cooker and turn on the heat. When the pressure is up, put

a flame deflector under the pot, and pressure-cook for 50 minutes. When

done, reduce the pressure and let sit for 5 minutes. Remove the rice and

beans and serve.

 

 

 

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