-
1
In a medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom.
-
2
Stir in the celery, onion, bell pepper, and garlic.
-
3
Cook for about 3 minutes, or until tender, stirring occasionally.
-
4
Stir in the mushrooms.
-
5
Cook for 1 to 2 minutes, stirring occasionally.
-
6
Stir in the remaining rice ingredients.
-
7
Increase the heat to high and bring to a boil.
-
8
Reduce the heat and simmer, covered, for 5 minutes.
-
9
Fluff with a fork.
-
10
Remove from the heat.
-
11
Let stand, covered, for 5 minutes.
-
12
Meanwhile, in a small saucepan, stir together beans, cumin, and salt.
-
13
Cook over medium-low heat for 3 to 4 minutes, or until warmed through, stirring occasionally.
-
14
Keep warm over low heat.
-
15
Spoon the rice mixture into bowls.
-
16
Top with the beans.
-
17
Sprinkle with the parsley.
-
18
Red bean paste, a popular ingredient in Chinese and Japanese cooking, is made from lightly sweetened adzuki beans (also spelled aduki and azuki).
-
19
Whole adzuki beans have a delicate texture, mild flavor, and deep red color.
-
20
Use them in soups, salads, and casseroles.
-
21
If your supermarket doesnt carry these beans, check health food stores or Asian grocery stores.
-
22
(Per Serving)
-
23
Calories: 246
-
24
Total Fat: 2.5g
-
25
Saturated: 0.0g
-
26
Trans: 0.0g
-
27
Polyunsaturated: 0.5g
-
28
Monounsaturated: 1.5g
-
29
Cholesterol: 0mg
-
30
Sodium: 187mg
-
31
Carbohydrates: 44g
-
32
Fiber: 6g
-
33
Sugars: 1g
-
34
Protein: 10g
-
35
Dietary Exchanges
-
36
3 Starch
-
37
1/2 Very Lean Meat
