Real Recipes From Real Home Cooks ®

rice and barley w/gingered adzuki beans

Recipe by
Vallèe du Willamette, OR

"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.

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

  • 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)

How To Make rice and barley w/gingered adzuki beans

  • 1
    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.
  • 2
    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.
  • 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!
  • 4
    Stir beans into cooked rice and barley. Taste, and add some soy sauce if desired. Serve with garnishes.