Aduki Bean Brown Rice Pilaf

The best way to lighten a pilaf is to add shredded
or finely cut raw vegetables to the pilaf shortly
before serving.

Serves: 7
Work Time: 20 minutes
Total Time: 2 hours

    1 cup aduki beans
    8 1/2 cups water
    One 2-inch piece kombu
    1 cup brown rice
    Pinch of sea salt
    1 tablespoon sesame or safflower oil
    1 cup finely diced carrots
    1 cup peeled and finely diced onions
    2 tablespoons minced garlic (or1 tablespoon garlic
    powder)
    3 tablespoons tamari
    1 scallion, finely sliced, for garnish
    1/4 cup finely diced red bell pepper, for garnish

Wash the beans and put them in a medium saucepan with the
kombu and 6 cups of water. Cover and cook until the beans are
soft but not mushy (about 1 1/2 hours). Meanwhile, cook the rice. 

Wash the rice and place it in a small saucepan with 2 cups of
water and the salt. Cover, simmer, and cook for 35 to 45 minutes,
or until the rice is soft. Set aside. 

Heat the oil in a large skillet. Sauté the carrots, onions, and garlic,
along with the tamari, for a few minutes. Add about 1/2 cup water
when the vegetables begin to brown. Cook until the vegetables are
soft (about 10 minutes). Combine the rice, beans, and vegetables.
Serve hot, garnished with the scallion and red bell pepper.