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short grain brown rice salt fresh ginger sesame oil adzuki beans mirin umeboshi vinegar green onions
Viewed: 22 - Published at: 6 years agoIngredients
- 13 cup short-grain brown rice, rinsed 13 cup hulled barley, rinsed
- 3/4 tsp. salt
- 2 Tbs. minced fresh ginger
- 1 Tbs. dark sesame oil
- 1 15-oz. can adzuki beans, drained and rinsed
- 2 Tbs. mirin (sweet rice wine)
- 1 tsp. umeboshi vinegar
- 1/4 cup thinly sliced green onions (white and light green parts)
Method
- Combine rice, barley and 3 cups water in medium saucepan.
- Bring to a boil, and add 1/4 tsp.
- salt.
- Reduce heat, and simmer, uncovered, about 30 minutes, or until water reaches level of grains.
- Reduce heat to low, cover and cook 5 minutes more, or until grains are dry.
- (Do not disturb steam holes that have formed.)
- Remove from heat, and let stand 5 minutes.
- Meanwhile, heat ginger and sesame oil in medium skillet over medium heat until ginger begins to sizzle, about 3 minutes.
- Add beans, mirin, vinegar and remaining 1/2 tsp.
- salt.
- Cook over medium-high heat, stirring often, about 3 minutes, or until liquid evaporates.
- Stir beans into cooked rice and barley.
- Taste, and add more salt if desired.
- Sprinkle with chopped green onions.
- Serve with Japanese Spring Vegetable Ragout.
