Ingredients
- 2 cups short or medium brown rice
- 5 cups spring water
- 1 tsp turmeric powder
- ¾ cup chick peas, washed, and soaked overnight
- 1 onion, diced
- 2″ piece of kombu
- 1½ Tbsp white miso
- Pressure cooker
Preparation
Put the kombu on the bottom of the cooker, add the onions and cover them with a little spring water, bring to a boil and let it cook 5 minutes until the onions have become translucent (to release their hotness). Add rice and chick peas on top of the onions. Pour the spring water along the walls of the cooker, trying not to disturb the rice and chick peas. Add 1 tsp of turmeric powder to the cooker. Close the pressure cooker, bring to a boil with a high flame. When the cooker starts to whistle, lower the flame, add a flame deflector under the cooker. Cook for 1 hour. Remove from heat. Let the pressure go down undisturbed, and open the cooker. Mix the white miso with some spring water, pour it into the cooked rice and peas. Stir and let simmer 5 to 10 minutes, adding a little spring water if it’s too dry. Serve.
Serve.