Rice And Barley W/gingered Adzuki Beans Recipe

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Rice and Barley w/Gingered Adzuki Beans



"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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2-4 (depending on whether served as a main or side dish)


15 Min


40 Min


Stove Top


1/3 c
short grain brown rice
1/3 c
hulled barley
1-2 Tbsp
ginger, freshly grated (to taste)
1/2 tsp
toasted sesame oil
15 oz
cooked adzuki beans (or canned but rinse and drain well)
2 Tbsp
1 tsp
umeboshi vinegar
soy sauce


2-4 Tbsp
green onion, sliced
watercress, daikon sprouts or cilantro (my addition)

Directions Step-By-Step

Combine 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.
Meanwhile, 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.
*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!
Stir beans into cooked rice and barley. Taste, and add some soy sauce if desired. Serve with garnishes.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Japanese
Dietary Needs: Vegetarian, Vegan