Rice and Barley w/Gingered Adzuki Beans

Name: Rice and Barley w/Gingered Adzuki Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2-4 (depending on whether served as a main or side dish)
Cuisine: Japanese
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; GARNISHES:; 2-4 Tbsp green onion, sliced; watercress, daikon sprouts or cilantro (my addition)

Rice And Barley W/gingered Adzuki Beans Recipe

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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 votes0

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

Add to Grocery List

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
GARNISHES:
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

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.

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