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:
Ingredients:
1 cup of dry short grain organic brown rice
2 cups of filtered water
A pinch of sea salt
1 cup of roasted chestnuts
- Place the rice in a pot with water to just cover and swish it around to rinse it.
- Drain the water.
- Do it again.
- Cover the drained rice with 2 cups of filtered water.
- Add the pinch or two of salt (depending on your taste).
- If you have time let it sit for a few hours in the pot (up to overnight).
- Add the chestnuts.
- Bring to a boil.
- Once boiling, cover and bring down to a simmer.
- Cook for 50 minutes.
- Turn off flame.
- Let it sit for 5 minutes.
- Serve hot!
