Adzuki Beans And Rice Recipes

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ADZUKI BEANS AND RICE



Adzuki Beans and Rice image

A hearty, economical meal that's easy to make and healthy too! Great when accompanied with sour cream and chopped scallions. To make this veggie, simply substitute the sausage with Morningstar sausages or any soy equalivent.

Provided by Larana

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups brown rice
2 cups cooked adzuki beans (soaking overnight helps quicken the process)
2 sausages, chopped (You can use spicy varieties if you like)
2 onions, sliced
3 garlic cloves, minced
3 cups hot water
2 tablespoons olive oil
green pepper, chopped
1 tablespoon hot pepper flakes
2 tablespoons onion powder
1 cube beef stock cube

Steps:

  • In a medium sized non-stick pot, heat the olive oil and brown the onions and garlic. Add pepper flakes, allow them to heat till aromatic. Add chopped sausage, fry until oils come out.
  • Add adzuki beans to pot, stir well to blend flavours then add stock cube, onion powder and peppers. Stir for a minute or two, then add in hot water.
  • When mixture comes to the boil, add in brown rice. You can adjust the amount of water at this point if it appears too dry.
  • Reduce heat, allow to cook slowly with the lid half off the pot. Once rice is half cooked, then you can stir. If you stir too soon, the rice with become mushy! It should be done after 20 minutes or so, depending on the type of rice and stove you have.
  • Serve warm, topped with chopped scallions, or spring onions if you like, and a scoop of sour cream will go well with this too. Delicious!

Nutrition Facts : Calories 569, Fat 11.7, SaturatedFat 2.8, Cholesterol 13.5, Sodium 233.6, Carbohydrate 95.4, Fiber 11.3, Sugar 3.2, Protein 21.6

KALE AND ADZUKI BEANS



Kale and Adzuki Beans image

This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice.

Provided by skymonkey

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 1h5m

Yield 6

Number Of Ingredients 9

1 cup uncooked adzuki beans
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
6 cups roughly chopped kale
2 tablespoons water
¼ cup tamari
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste

Steps:

  • Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
  • Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 28.7 g, Fat 3 g, Fiber 5.8 g, Protein 10.1 g, SaturatedFat 0.4 g, Sodium 890 mg, Sugar 0.2 g

ADZUKI BEANS AND RICE



Adzuki Beans and Rice image

Adzuki Beans and Rice stew

Provided by micaiodice

Time 35m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • In a medium sized non-stick pot, heat the olive oil and brown the onions and garlic. Add pepper flakes, allow them to heat till aromatic. Add chopped sausage, fry until oils come out.
  • Add adzuki beans to pot, stir well to blend flavours then add stock cube, onion powder and peppers. Stir for a minute or two, then add in hot water.
  • When mixture comes to the boil, add in brown rice. You can adjust the amount of water at this point if it appears too dry.
  • Reduce heat, allow to cook slowly with the lid half off the pot. Once rice is half cooked, then you can stir. If you stir too soon, the rice with become mushy! It should be done after 20 minutes or so, depending on the type of rice and stove you have.
  • Serve warm, topped with chopped scallions, or spring onions if you like, and a scoop of sour cream will go well with this too. Delicious.

ADZUKI BEAN, BROWN RICE BARLEY SALAD



Adzuki Bean, Brown Rice Barley Salad image

I ran across the idea for a rice salad using adzuki beans online somewhere, which had similar based ingredients but a different dressing. I've paired the nutritious ingredients of brown rice, adzuki beans and barley here with an Asian flavoured dressing. Not difficult to prepare, but it does involve some boiling and overnight soaking of the beans. In my case I make it with leftover brown rice so there is one less step. This could be spiced up with some cayenne or chili paste as you please, and of course the addition of flax oil is completely optional. I think this would be good for 4 sides, or 2 mains. I haven't included the overnight soaking in the prep time.

Provided by magpie diner

Categories     < 4 Hours

Time 1h5m

Yield 4 as a side

Number Of Ingredients 16

1/2 cup dry adzuki beans (aka azuki beans)
1 cup cooked brown rice (leftovers work well here or boil up about 1/2 a cup of raw rice)
1/4 cup pearl barley
1 1/2 tablespoons sesame oil
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons Braggs liquid aminos (or tamari or soy...start with 1 tbsp then taste test)
1/2 lime, juice of
1 teaspoon fresh ginger (minced or grated, about a 1-inch piece, or 1/2 tsp dried ground ginger)
1 garlic clove (minced or grated)
1/2 teaspoon sugar
1/4 teaspoon coriander powder
1 tablespoon flax seed oil (optional)
2 green onions, sliced (green & white parts)
1 carrot, grated
1 tablespoon sesame seeds (plus more for garnish)
1/4 cup fresh cilantro, chopped (optional)

Steps:

  • Soak the beans overnight in plenty of water. When ready to cook, rinse and drain them from their soaking liquid. Place into a medium pot with plenty of water and bring to a boil. Cover (ajar), reduce to medium simmer and allow to cook for about 50 minutes. Freshness of the beans makes a difference, yours might not take as long so check along the way. Set the timer for 20 minutes. Make your rice at same time if need be.
  • 20 Minutes into the beans cooking, add the 1/4 cup of barley. If you are worried about the colour from the beans staining the barley, then cook it separately.
  • While that cooks, make the dressing by mixing the sesame oil, vinegar, braggs/soy, lime juice, ginger, garlic, sugar, coriander and flax oil. Set that aside.
  • In your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
  • Once the beans & barley are cooked, drain then cool them off well in cold water, drain again. Do same with your rice if need be.
  • Mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.

Nutrition Facts : Calories 251.3, Fat 7, SaturatedFat 1.1, Sodium 13.4, Carbohydrate 40.7, Fiber 7, Sugar 1.6, Protein 8

ADZUKI BEANS AND BROWN RICE



ADZUKI BEANS AND BROWN RICE image

Categories     Bean

Yield 2 servings

Number Of Ingredients 9

1 cup dry adzuki beans, soaked for 2 hours (or use additive free canned beans)
1/4 red onion, diced
1 cup diced carrots
1/2 cup diced celery
1 cup diced butternut of kabucha squash
1 leaf kombu, rinsed well
1 tbsp extra virgin olive oil
1 cup brown rice, soaked
1 1/2 cups cold water

Steps:

  • 1. Heat olive oil in a medium-size pot. 2. Saute the onions, celery, and carrots. 3. Add adzuki beans and kombu and 3 cups water. 4. Bring to boil, reduce heat, and simmer for about 40 minutes or until beans are tender. 5. Set aside to cool. 6. Place the rice in a pot. 7. Cover and simmer until the water is absorbed, about 30 minutes (check on it periodically). 8. Place a scoop of rice in the middle of a bowl. Ladle the adzuki beans over it. 9. Garnish with fresh herbs. The kombu seaweed adds minerals and nutrients; you can also use wakame.

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