Healthy Chinese Rice and Soybeans
You may use this extremely healthy and tasty rice–and–beans combo as the staple dish to be eaten with other main dishes.
100 g (½ cup) dried soybeans
750 ml (3 cups) water
½ teaspoon salt
220 g (1 cup) brown rice, washed and soaked in 500 ml (2 cups) water
Garnishes
1 carrot, diced and blanched
1 cup bell pepper, finely chopped
1 bunch fresh coriander leaves, finely chopped
2 spring onions, finely chopped
Freshly ground black (or Sichuan) pepper, to taste
1 Clean and rinse the soybeans well. Drain and place in a saucepan with water to cover by at least 2½ cm (1 in). Soak overnight.
2 The next day, drain the water from the soybeans and add 3 cups of fresh water. Bring to a boil over medium heat, cover, and reduce the heat to low. Cook until the beans absorb all the water, about 1½ hours. Check the beans occasionally to make sure they don't scorch. When soft, transfer them to a bowl and set aside to cool.
3 Add the salt to the soaked rice and bring to a full boil. Cover, reduce the heat to very low, and cook for about 30 minutes, or until the rice starts to crackle. Do not remove the lid while cooking. Remove from the heat and set aside, still covered, for 15 minutes. Transfer to a bowl and set aside to cool, turning the rice once or twice with a spoon to cool and dry evenly.
4 When the rice and beans have cooled to warm, carefully fold them together in a large serving bowl. Stir in all or any of the Garnishes and serve.
Serves 4
Preparation time: overnight soaking
Cooking time: 50 mins