Thursday, August 27, 2015

Tastes & Shades in the Bulk Food Aisle

Unique grains, beans and seeds fill the bulk food aisle in co-ops and markets.  My picks today, Adzuki Beans and Forbidden Rice, seemed like a match with the sweet flavor of the beans and the nutty flavor of the rice.  This dish serves as an entree or a side.

Adzuki Beans & Forbidden Rice

4-1 cup servings (entree) or 8-1/2 cup servings (side) 

Rinse and sort beans.  Soak overnight in twice the amount of water.
2/3 cup Adzuki Beans (dry volume)

Saute carrots, garlic, shallots, celery, ginger and cabbage in sesame oil, stirring frequently, for 10 minutes.
2 tablespoon sesame oil
1 cup fresh carrots, peeled and diced
2 garlic cloves, crushed
1/4 cup shallots, diced
1/2 cup celery, diced
1 tablespoon fresh ginger, grated
1 cup cabbage, shredded

Drain and rinse soaked Adzuki Beans.  Add to sauteed vegetables along with:
4 cups water
2 tablespoon & 2 teaspoon molasses
2 teaspoon dry mustard

Bring to a boil.  Cover, lower heat and simmer for 1 1/2 hours.

Meanwhile, cook the rice in a separate pan.  (The rice turns the water purple)
1/2 cup Forbidden Rice (dry volume)
3 cups water
Bring to a boil.  Cover, lower heat and simmer for 30 minutes.  
Drain and rinse cooked rice.

Check the softness of the beans.  (May require up to 2 hours total cooking time). Stir in the rice just before serving and heat 5-10 minutes more.

Forbidden rice is a purple-black heirloom rice, whole grain and rich in iron and anthocyanin.  This recipe is high in fiber and economical.

What do I buy in the bulk food aisle?
  • Whole wheat pastry flour, which I substitute for 1/2 the flour in most recipes.
  • Amaranth, millet and spelt, hard-to-find whole grains.
  • Red and rainbow quinoa.
  • Rye flour.
  • Cracked wheat, sesame seeds and caraway seeds.
  • Arrowroot and turbinado sugar.
  • Anise stars, nutmeg beans and vanilla beans.
  • Whole allspice and cloves.
  • Cumin seeds.
  • Organic mung beans.
  • Oat groats.
  • Spices. 
    I can buy what I need in small quantities.  This saves space and prevents waste.  I can buy spices that I use infrequently in a small amount that fits in an envelope versus a jar that would sit on the shelf forever.                      
  •  Variety.  I can try something new.  Yellow split peas, Kamut bulgur and soy beans are now on my bucket list.



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