Cook the Beans: In a medium pot, bring the adzuki beans and 5 cups (1200 ml) / 1. 2 L of water to a boil over high heat.
Reduce the heat to low, cover, and simmer until the beans are tender but still hold their shape, about 50 minutes.
Drain well and set aside. 2.
Cook the Rice: While the beans are cooking, bring the brown rice and 2 cups / 480 ml of water to a boil in a separate pot.
Reduce the heat to low, cover, and simmer until the water is absorbed and the rice is cooked through, about 50 minutes.
Remove from the heat and fluff with a fork. 3.
Sauté the Veggies: Heat a wok or large skillet over medium heat.
Add 1 tsp (5 ml) of the sesame oil.
Once hot, add the sliced mushrooms and celery and cook, stirring occasionally, until softened, about 3-5 minutes. 4.
Combine and Serve: Transfer the cooked mushrooms and celery to a large mixing bowl.
Add the cooked adzuki beans, fluffed brown rice, sliced scallions, and chopped water chestnuts.
Drizzle with the remaining 1 tsp (5 ml) sesame oil and the tamari.
Season with sea salt and pepper, and toss everything together until well combined.
Serve warm, with extra tamari or a dash of hot chili sauce if desired.
