• 2 cups of short grain brown rice

  • 1 cup of dry chestnuts, soaked overnight and clean

  • 4 ½ cups of sprig water

  • 1 pinch of sea salt

  • 1″ piece of kombu sea vegetable

  • Pressure cooker
Rice and Chestnuts


Place the piece of kombu on the bottom of the pressure cooker. Wash rice, drain and place into cooker and mix the chestnuts in. Add water and salt. Close the cooker and bring to pressure on a high flame, reduce flame and place a flame deflector under the pot.

Cook for 1 hour.

Serve with sprinkled gomasio.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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