Spicy Azuki Bean and Brown Rice Salad

Known simply as "red bean" where it is widely cultivated in east Asia, the little azuki bean is rather neglected elsewhere … a bit of a shame given its light and creamy texture and mild, slightly sweet and nutty flavour when cooked that make it an easy and delightful pairing with other Asian tastes. Quite for that reason I came up with this simple and zesty Asian-style azuki and brown rice salad to go along with my Mushroom, Miso and Seaweed Soup to complete a nourishing and colourful light dinner.

This is also my submission to this month's No Croutons Required. You have until the 20th of July to send in your soup or salad creation featuring grains.

Spicy Azuki Bean and Brown Rice Salad

Recipe by Lisa Turner Cuisine: Asian Published on July 14, 2009 A simple, nourishing, colorful and zesty Asian-style azuki bean and brown rice salad that makes a great lunch or light dinner. Print this recipe Ingredients: 3/4 cup dried azuki beans 3/4 cup brown rice 2 tablespoons sesame oil 1 tablespoon toasted sesame oil 2 tablespoons rice wine vinegar 1 1/2 tablespoons tamari sauce juice of 1/2 lemon 1-inch piece fresh ginger, minced 2 garlic cloves, minced 2 hot green chilies, seeded and minced 1/4 teaspoon cayenne 3 green onions, green and white parts sliced 1 carrot, finely sliced 3 radishes, finely sliced 1 tablespoon white sesame seeds Instructions: Rinse the azuki beans under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added. Separately, rinse the brown rice under cold running water and soak overnight in 1 1/2 cups cold water in a small saucepan. Drain and rinse the soaked beans and add to a medium saucepan. Cover with several inches of fresh cold water, and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the beans are tender but firm. Drain and set aside to cool. Meanwhile, bring the rice and soaking liquid to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the liquid has been absorbed. Fluff with a fork and set aside to cool. Combine the oils, vinegar, tamari sauce, lemon juice, ginger, garlic, cayenne and the white parts of the green onions in a bowl and whisk. In a large bowl, combine the cooled beans and rice with the carrots, radishes and chilies, and toss gently with the dressing. Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds and green parts of the green onions over the salad and serve. Makes 4-6 servings

If you liked this recipe you may also enjoy:
Lucy's Adzuki Croquettes and Spicy Sesame Sauce
Spicy Azuki Bean Risotto
Yunnan Stir-Fired Azuki Beans and Green Pepper

On the top of the reading stack: A Wrinkle in Timeby Madeleine L'Engle

Audio accompaniment: Arc of Passionby Steve Roach