rice and barley w/gingered adzuki beans
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"The Japanese have long enjoyed rice with barley. Cooking the grains uncovered in a substantial amount of water ensures a perfect texture every time. Hulled or semipearled barley (they're the same) and canned adzuki beans are available at natural foods stores and some supermarkets.: C/O Vegetarian Times.
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yield
2 -4 (depending on whether served as a main or side dish)
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For rice and barley w/gingered adzuki beans
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1/3 cshort grain brown rice
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1/3 chulled barley
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1-2 Tbspginger, freshly grated (to taste)
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1/2 tsptoasted sesame oil
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15 ozcooked adzuki beans (or canned but rinse and drain well)
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2 Tbspmirin
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1 tspumeboshi vinegar
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soy sauce
- GARNISHES:
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2-4 Tbspgreen onion, sliced
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watercress, daikon sprouts or cilantro (my addition)
How To Make rice and barley w/gingered adzuki beans
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1Combine rice, barley and 3 cups water in medium saucepan. Bring to a boil, and add 1/4 tsp. salt. Reduce heat, and simmer, uncovered, about 30 minutes, or until water reaches level of grains. Reduce heat to low, cover and cook 5 minutes more, or until grains are dry. (Do not disturb steam holes that have formed.) Remove from heat, and let stand 5 minutes.
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2Meanwhile, heat ginger and sesame oil in medium skillet over medium heat until ginger begins to sizzle, about 3 minutes. Add beans, mirin, *umeboshi vinegar and remaining 1/2 tsp. salt. Cook over medium-high heat, stirring often, about 3 minutes, or until liquid evaporates.
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3*Note: if you do not have umeboshi vinegar (plum vinegar) I have read online that you can substitute red wine vinegar mixed with some soy sauce and perhaps a pinch of sugar. Or, if you have a fruity vinegar such as raspberry that will work fine!
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4Stir beans into cooked rice and barley. Taste, and add some soy sauce if desired. Serve with garnishes.
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Categories & Tags for Rice and Barley w/Gingered Adzuki Beans:
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