60g red bell pepper, finely diced
200g brown basmati rice, rinsed
60g celery, finely diced
2 tbsp. unrefined sesame oil
50g spring onions, whites and greens, thinly sliced
1 tbsp. grated ginger
3 tbsp. fresh coriander, chopped (optional)
2 garlic cloves, minced
425g can aduki beans, drained and rinsed
60g carrot, finely diced
2 tbsp. fresh lime juice
¼ tsp. toasted sesame oil
2 tbsp. honey
1 tbsp. tamari
1 tbsp. sesame seeds, toasted
1 tbsp. water
2 tsp. mellow miso
In Japan, aduki beans are prized for their health-giving properties, supporting the liver and kidneys. They are a reddish-brown bean with a sweet and nutty flavour that is common in Asian cuisine. Additionally, aduki beans have a high folate content which makes them a great food for women in the pre-conception period and during pregnancy.
Bring water to a boil in a small pot and stir in the rice. Reduce heat to a simmer and cook covered for 40-45 minutes, or until rice is completely tender. Do not stir rice while cooking. Once cooked, 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 sauté for 2 more minutes then add the red pepper and continue to cook until soft.
Place the mixture in a large bowl. Add the cooked rice, celery, spring onions, coriander 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.