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1
If time allows, soak the beans (together is fine) overnight or for several hours or boil together for 2 minutes, then soak for an hour or two.
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2
If time does not allow, simply proceed: cook the beans in water to cover until nearly tender, 1 to 2 hours.
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3
During their last half hour of cooking, soak the barley and rices in water to cover.
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4
Roast the chestnuts at 400F or simmer in boiling salted water until tender, about 30 minutes.
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5
When the beans are done, drain them, reserving about half the cooking water.
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6
Combine the beans, reserved cooking water, and grains in a saucepan with a lid with water to cover by about an inch.
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7
Bring to a boil and adjust the heat so the mixture simmers.
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8
When craters appear in the top of the rice mixture, after 10 to 15 minutes, the rice should be nearly tender.
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9
Add the chestnuts, turn the heat to low, cover, and cook for 15 minutes or so, until all the water is absorbed and all the ingredients are tender.
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10
If youre using the meat, cook it in the sesame oil over medium heat in a skillet until separate and brown, about 5 minutes.
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11
Stir the meat into the rice, then taste and adjust the seasoning.
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12
Serve immediately or cover tightly and keep warm over the lowest heat for up to 30 minutes.
