Adzuki Bean, Brown Rice Barley Salad Recipe

Name: Adzuki Bean, Brown Rice Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
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.
3
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.
4
In your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
5
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.
6
Mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Adzuki Bean, Brown Rice Barley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Adzuki Bean, Brown Rice Barley Salad

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