Aduki Bean and Rice Salad
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 frying pan. 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.
- 350ml water
- 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 or vegan agave
- 1 tbsp tamari
- 1 tbsp sesame seeds, toasted
- 1 tbsp water
- 2 tsp mellow miso
