I'm Really Into: The Adzuki Bean and Brown Rice with Chestnuts Dinner Combo

Love Life and Lollipops- Stewed Aduki Beans and Chestnut Brown Rice

This macro meal is healing and soothing and filling and delicious. In the midst of all this moving and holiday craziness I feel like I'm running around like a chicken with it's head cut off (some imagery for a vegan blog, huh?  I guess some things from your childhood you just can't shake.  My mom used to say that all the time!  Gross now that I really think about it!)

The last couple nights I've actually gotten the chance to cook in my new kitchen and the healthy food has been a life saver.  Eating take-out every night leaves you craving more, feeling less satisfied, and generally unhappy (even though it tastes so good going down).  I'm always happily surprised at how centered and good I feel after a properly prepared meal at home.

In this extreme cold hot stewed adzuki beans with sweet potatoes and brown rice with chestnuts hit the spot!  I make the beans in the pressure cooker (my new love) and here's how I do the rice:


1 cup of dry short grain organic brown rice

2 cups of filtered water

A pinch of sea salt

1 cup of roasted chestnuts

  1. Place the rice in a pot with water to just cover and swish it around to rinse it.
  2. Drain the water.
  3. Do it again.
  4. Cover the drained rice with 2 cups of filtered water.
  5. Add the pinch or two of salt (depending on your taste).
  6. If you have time let it sit for a few hours in the pot (up to overnight).
  7. Add the chestnuts.
  8. Bring to a boil.
  9. Once boiling, cover and bring down to a simmer.
  10. Cook for 50 minutes.
  11. Turn off flame.
  12. Let it sit for 5 minutes.
  13. Serve hot!