Kuri Gohan (Chestnut Rice)
2 Cups Short Grain Brown Rice
2 1/2 Cups Water
2 Tablespoons Soy-Free MiSo Good
1 Cup (About 20) Roasted and Shelled Chestnuts, Halved if Large
2 Tablespoons Vegan Butter or Olive Oil
1 Tablespoon Toasted Black Sesame Seeds
If working with a pressure cooker, simply toss in the rice, water, miso, chopped chestnuts, and butter or oil. Lock in the lid and set it to 20 minutes on high pressure. Once that time has elapsed, quick release by opening up the valve to immediately discharge the built up pressure. Stand back and cover with a dish towel to prevent any spray or steam burns. Let the rice stand for 5 more minutes before uncovering.
For stove top prep, combine the water, miso, and butter or oil in a medium saucepan and bring to a boil over medium heat. Add the rice and chestnuts, cover, reduce the heat to low, and simmer gently for 45 to 50 minutes, until the liquid has fully absorbed. Let stand for 5 more minutes.
Gently fluff and top with sesame seeds right before serving.
Makes 4 Servings
Notes: Cooked rice will keep in an airtight container in the fridge for 5 - 7 days.
