Adzuki bean bowl with brown rice, pumpkin and sesame

Ingredients

For 1 serving

• Adzuki beans45 g
• Brown rice50 g
• Pumpkin200 g
• Napa cabbage80 g
• Tamari15 ml
• Sesame oil6 g
• Ginger3 g
• Sesame seeds6 g
• Spring onions1

Contains: soy, sesame,

In season: September – December

Method

1. The night before, soak the adzuki beans in plenty of cold water. Drain and rinse them, cover with fresh water in a pan and simmer over medium-low heat for 40 minutes, until tender but whole; drain.
2. Meanwhile, bring another pan of water to the boil, rinse the brown rice and cook it for 35 minutes, until tender but firm to the bite; drain.
3. Peel and deseed the pumpkin and cut it into roughly 2 cm cubes; steam for 12 minutes, until a fork slides in easily.
4. Wash the Chinese cabbage and slice it into strips; peel and grate the ginger; thinly slice the spring onion.
5. Heat the sesame oil in a frying pan over high heat with the ginger, add the cabbage and stir-fry for 2 minutes, until wilted but still crunchy.
6. Build the bowl with the rice, adzuki beans, pumpkin and cabbage, dress with the tamari and finish with the sesame seeds and spring onion.