Rice And Barley Wgingered Adzuki Beans Recipes

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

Ingredients

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 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

Ingredients

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

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