Rice and Barley with Gingered Adzuki Beans

1. 1

   Combine rice, barley and 3 cups water in medium saucepan.

2. 2

   Bring to a boil, and add 1/4 tsp.

3. 3

   salt.

4. 4

   Reduce heat, and simmer, uncovered, about 30 minutes, or until water reaches level of grains.

5. 5

   Reduce heat to low, cover and cook 5 minutes more, or until grains are dry.

6. 6

   (Do not disturb steam holes that have formed.)

7. 7

   Remove from heat, and let stand 5 minutes.

8. 8

   Meanwhile, heat ginger and sesame oil in medium skillet over medium heat until ginger begins to sizzle, about 3 minutes.

9. 9

   Add beans, mirin, vinegar and remaining 1/2 tsp.

10. 10

    salt.

11. 11

    Cook over medium-high heat, stirring often, about 3 minutes, or until liquid evaporates.

12. 12

    Stir beans into cooked rice and barley.

13. 13

    Taste, and add more salt if desired.

14. 14

    Sprinkle with chopped green onions.

15. 15

    Serve with Japanese Spring Vegetable Ragout.

* Per serving · 4 servings · Values may vary.

No additional tips available.