Adzuki Beans And Brown Rice

• 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

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

adzuki beans, red onion, carrots, celery, butternut of kabucha squash, leaf kombu, extra virgin olive oil, brown rice, cold water

Taken from www.epicurious.com/recipes/member/views/adzuki-beans-and-brown-rice-50143986 (may not work)