1-1/2 cups organic basmati brown rice, rinsed
1/2 cup organic pinto beans, sorted and rinsed
A postage stamp-sized piece of kombu sea vegetable


  1. Soak rice and beans separately.
  2. For each cup of the combined dry ingredients (beans and rice) use 1-1/2 to 1-3/4 cups of water.
  3. Place rice in a bowl with the pre-measured amount of water for the combined dry ingredients.
  4. Soak rice 6 to 8 hours or overnight.
  5. Place beans in a separate bowl with water to cover by 2 inches and soak 6 to 8 hours or over night.
  6. Discard the bean soaking water and rinse the beans well.
  7. Soak the kombu in a small amount of water for a few minutes until soft.
  8. Place kombu, beans and rice in the pressure cooker, along with the soaking water from the grain and kombu. The water level should cover the grain by 1/4 to 1/3 of an inch.
  9. Place the lid on the pressure cooker and bring to full pressure on a medium high flame.
  10. Reduce the flame to medium low and place a flame deflector under the pressure cooker. Cook for 50 minutes.
  11. Remove cooker from the flame and allow the pressure to come down naturally.
  12. As soon as the pressure comes down, transfer the rice to a serving bowl, using a moistened rice paddle.
  13. Cover with a sushi mat.