Adzuki Bean, Brown Rice Barley Salad
photo by magpie diner
- Ready In:
- 1hr 5mins
4 as a side
- 1⁄2 cup dry adzuki beans (aka azuki beans)
- 1 cup cooked brown rice (leftovers work well here or boil up about 1/2 a cup of raw rice)
- 1⁄4 cup pearl barley
- 1 1⁄2 tablespoons sesame oil
- 1 1⁄2 tablespoons rice wine vinegar
- 1 1⁄2 tablespoons Braggs liquid aminos (or tamari or soy...start with 1 tbsp then taste test)
- 1⁄2 lime, juice of
- 1 teaspoon fresh ginger (minced or grated, about a 1-inch piece, or 1/2 tsp dried ground ginger)
- 1 garlic clove (minced or grated)
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon coriander powder
- 1 tablespoon flax seed oil (optional)
- 2 green onions, sliced (green & white parts)
- 1 carrot, grated
- 1 tablespoon sesame seeds (plus more for garnish)
- 1⁄4 cup fresh cilantro, chopped (optional)
- Soak the beans overnight in plenty of water. When ready to cook, rinse and drain them from their soaking liquid. Place into a medium pot with plenty of water and bring to a boil. Cover (ajar), reduce to medium simmer and allow to cook for about 50 minutes. Freshness of the beans makes a difference, yours might not take as long so check along the way. Set the timer for 20 minutes. Make your rice at same time if need be.
- 20 Minutes into the beans cooking, add the 1/4 cup of barley. If you are worried about the colour from the beans staining the barley, then cook it separately.
- While that cooks, make the dressing by mixing the sesame oil, vinegar, braggs/soy, lime juice, ginger, garlic, sugar, coriander and flax oil. Set that aside.
- In your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
- Once the beans & barley are cooked, drain then cool them off well in cold water, drain again. Do same with your rice if need be.
- Mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.
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