Rice goes along with a lot of stuff, but getting it along with some beans must be a smart move.This Aduki Bean and Rice Salad saves you some extra energy. Here’s a recipe that will give you more energy to keep you going through the day.
Aduki Bean and Rice Salad
For the salad
1 1/2 cups water 1 cup brown basmati rice, washed 2 tbsp unrefined sesame oil 1 tbsp grated ginger 2 garlic cloves, minced 1/2 cup carrot, small diced 1/2 cup red bell pepper, small diced 1/2 cup celery, small dice (optional) 1/2 cup scallions, whites and greens, thinly sliced 3 tbsp chopped fresh cilantro (optional) 1 15-ounce can aduki beans, drained and rinsed or l/2 cup dried beans (see note below)
For the dressing
2 tbsp fresh lime juice 2 tbsp honey 1 tbsp sesame seeds, toasted 1/8 tsp toasted sesame oil 1 tbsp gluten-free tamari or gluten-free shoyu 1 tbsp water 2 tsp mellow miso
Tips: Chose gluten-free tamari or shoyu if you are gluten-sensitive/intolerant. If you are using dried Aduki beans start those cooking first.
Bring water to a boil in a small pot and add the rice. Reduce heat to a simmer and cook covered for 30 minutes, or until rice is completely tender. Fluff the rice with a fork and reserve. Heat the oil in a medium skillet. Add the ginger and garlic and sauté for one minute over medium heat. Add the carrot and saute for 2 more minutes, then add the red pepper and continue to cook until soft. Place the mixture in a large bowl. Add the rice, celery, scallions, cilantro and beans, mixing gently until well combined.
To make the dressing
Whisk all the dressing ingredients together in a small bowl until well combined and pour onto the salad, and stir to coat thoroughly. Serve immediately or refrigerate for serving later.
©2017 Alkaline Wellness