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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 437.8
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,377.1 mg
  • Total Carbs: 83.6 g
  • Dietary Fiber: 20.3 g
  • Protein: 21.0 g

View full nutritional breakdown of Swiss Chard & Adzuki Bean Saute with Barley calories by ingredient
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Swiss Chard & Adzuki Bean Saute with Barley

Submitted by: PLYNSN316

Introduction

Altered from original recipe: "Kale & Adzuki Beans" by skymonkey via allrecipes.com.

**Recipe can also be made with kale, or collard greens in place of swiss chard, and rice or quinoa in place of barley.**
Altered from original recipe: "Kale & Adzuki Beans" by skymonkey via allrecipes.com.

**Recipe can also be made with kale, or collard greens in place of swiss chard, and rice or quinoa in place of barley.**

Number of Servings: 4

Ingredients

    adzuki, mature seeds, raw, 1 cup
    Olive Oil, 1 tbsp
    Garlic, 3 cloves, minced
    Swiss Chard, 6 cup, chopped
    Water, 2 Tbsp
    Soy Sauce, .25 cup
    Cumin seed, 1 tsp
    Coriander seed, 1 tbsp
    Barley, pearled, raw, 1 cup

Directions

Cook barley according to instructions. Note - if cooking in rice cooker, ensure you add 2.5 C water per 1 C barley.

Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil. Immediately drain, add enough fresh water to cover, again, and slowly heat and simmer for about 30-45 minutes (or until tender).

Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in swiss chard and 2 tablespoons water. Season with soy sauce, cumin, and coriander.

Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until swiss chard is tender. Season with salt and pepper.

Times may vary on cooking as the adzuki beans are rather tough. I also suggest soaking them overnight before cooking to make cooking easier, and faster.

Serving Size: Makes 4 equal servings with 1/2 C barley/serv

Number of Servings: 4

Recipe submitted by SparkPeople user PLYNSN316.






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