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.
- 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.
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.