Adzuki Bean and Rice Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 253.1
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 143.5 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 5.9 g
- Protein: 8.1 g
View full nutritional breakdown of Adzuki Bean and Rice Salad calories by ingredient
Introduction
This is a healthy salad with a spicy kick. Feel free to change up the vegetables; I like bell pepper, water chestnuts, bamboo shoots, or lightly steamed snow peas . It's pretty garnished with toasted sesame seeds. Adapted from http://foodandspice.blogspot.com/2009/07/spicy-azuki-bean-and-brown-rice-salad.h
tml. This is a healthy salad with a spicy kick. Feel free to change up the vegetables; I like bell pepper, water chestnuts, bamboo shoots, or lightly steamed snow peas . It's pretty garnished with toasted sesame seeds. Adapted from http://foodandspice.blogspot.com/2009/07/s
picy-azuki-bean-and-brown-rice-salad.h
tml.
Number of Servings: 4
Ingredients
-
1/2 c. adzuki (azuki) beans
3/4 c. brown rice
2 Tbsp. sesame oil
2 Tbsp. rice vinegar
1 1/2 tsp. tamari or soy sauce
juice of a 1/2 lemon
1/4 tsp. cayenne pepper
1 thai chili, minced (optional)
1 inch ginger root, minced
2 cloves garlic, minced
3 green onions, chopped
1 carrot, thinly sliced
3 radishes, thinly sliced
1/2 c. steamed, chopped broccoli
1 Tbsp. toasted sesame seeds (optional)
Directions
1. Soak the adzuki beans overnight. Drain. Cover with a few inches of fresh water. Bring to a boil; reduce heat and simmer for 40-50 minutes until beans are tender. Measure 2 c. and reserve the rest for another use.
2. Put the brown rice and 1 1/2 c. water (for a nutrition kick, you can use the cooking water from the beans) in a pot. Bring to boil; reduce heat and simmer until all the liquid has been absorbed, 45-50 minutes. Fluff rice with a fork. Measure 2 c. and reserve the rest for another use.
3. While the rice cooks, prepare the dressing. In a large bowl, whisk together the sesame oil, rice vinegar, tamari, lemon juice, cayenne pepper, thai chili if using, ginger, and garlic.
4. Fold beans, rice, and vegetables into dressing. Taste and adjust seasonings to taste. Garnish with green onion and toasted sesame seed. (Sesame seeds not included in nutritional information)
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WALENTYNA.
2. Put the brown rice and 1 1/2 c. water (for a nutrition kick, you can use the cooking water from the beans) in a pot. Bring to boil; reduce heat and simmer until all the liquid has been absorbed, 45-50 minutes. Fluff rice with a fork. Measure 2 c. and reserve the rest for another use.
3. While the rice cooks, prepare the dressing. In a large bowl, whisk together the sesame oil, rice vinegar, tamari, lemon juice, cayenne pepper, thai chili if using, ginger, and garlic.
4. Fold beans, rice, and vegetables into dressing. Taste and adjust seasonings to taste. Garnish with green onion and toasted sesame seed. (Sesame seeds not included in nutritional information)
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WALENTYNA.