I haven't cooked beans and rice together lately so I decided on this simple dish on Sunday. I usually try to find the Hokkaido (Japan) Organic Black Soybeans as they are high quality and known for the mineral-rich soil that they're grown in. So for lunch I had rice and beans with my Farmer's Market broccoli and kale. A light summer meal!
Brown Rice with Black Soybeans
1 cup organic long grain brown rice 1/3 cup of organic black soybeans, soaked overnight, drained spring or filtered tap water
Soak 11/3 cup of dried black soybeans overnight in water. Drain beans, add to 1 cup of brown rice. Add 3 cups of water and bring to a boil on a high flame. Turn to low, cover and simmer for one hour. Add pinch of salt and continue cooking for 5-10 more minutes. Serves 6.
* This recipe is naturally wheat and gluten-free, but contains soybeans.