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Beetroot & Azuki Rice
Introduce
Chef :
Hiroko ListonBeetroot & Azuki Rice
‘Sekihan’ is steamed short grain glutinous rice cooked with Azuki (Red Beans). It is traditionally prepared to celebrate special occasions in Japan, because of its red colour which is symbolic of happiness. On the other day, I realised that I knew one vegetable that could make absolutely everything RED. That is Beetroot, which is not a common vegetable in Japan.
Cooking instructions
* Step 1
Place washed Azuki (Red Beans) and Water in a saucepan and cook for 20 to 25 minutes OR until beans are almost cooked but still firm.
* Step 2
When beans are cooked, drain and save the liquid, which will be used to cook rice.
* Step 3
Wash Rice and drain. Place in the rice cooker’s inner pot, add cooled red liquid up to the 2-cups-marking. Place cooked Azuki and Beetroot pieces on the rice evenly, but Do Not stir. Sprinkle with Salt.
* Step 4
Press the Cook/Start button. When the rice is cooked, let it steamed for 10 minutes, then gently toss to mix.
* Step 5
Sprinkle with some Toasted Sesame Seeds and enjoy.
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10 Pieces Of Expert Nutrition Advice
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