Rice and Barley w/Gingered Adzuki Beans

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Have you made this?

By C G
@Celestina9000

"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.

Rating:

☆☆☆☆☆ 0 votes

Comments:

1 Comment

Serves:

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

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

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: mirin
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

Step-by-Step

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