Rice and Beans, Korean Style

• 1/4 cup dried black beans
• 1/4 cup dried adzuki or other red beans
• 1/4 cup pearl barley
• 1/4 cup sticky (glutinous) rice
• 1 cup short-grain rice
• 1/2 cup shelled and peeled chestnuts (page 453) or other nuts
• 1/4 pound ground beef, pork, or other meat, optional
• 1 tablespoon dark sesame oil, optional

1. If time allows, soak the beans (together is fine) overnight or for several hours or boil together for 2 minutes, then soak for an hour or two.
2. If time does not allow, simply proceed: cook the beans in water to cover until nearly tender, 1 to 2 hours.
3. During their last half hour of cooking, soak the barley and rices in water to cover.
4. Roast the chestnuts at 400F or simmer in boiling salted water until tender, about 30 minutes.
5. When the beans are done, drain them, reserving about half the cooking water.
6. Combine the beans, reserved cooking water, and grains in a saucepan with a lid with water to cover by about an inch.
7. Bring to a boil and adjust the heat so the mixture simmers.
8. When craters appear in the top of the rice mixture, after 10 to 15 minutes, the rice should be nearly tender.
9. Add the chestnuts, turn the heat to low, cover, and cook for 15 minutes or so, until all the water is absorbed and all the ingredients are tender.
10. If youre using the meat, cook it in the sesame oil over medium heat in a skillet until separate and brown, about 5 minutes.
11. Stir the meat into the rice, then taste and adjust the seasoning.
12. Serve immediately or cover tightly and keep warm over the lowest heat for up to 30 minutes.

black beans, adzuki, pearl barley, sticky, shortgrain rice, chestnuts, ground beef, sesame oil

Taken from www.epicurious.com/recipes/food/views/rice-and-beans-korean-style-385819 (may not work)