Aduki Bean and Rice Salad

by | May 6, 2014 | Gluten free, Lunch/Dinner, Recipes, Vegetarian

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.

  1. Bring water to a boil in a small pot and add the rice.
  2. Reduce heat to a simmer and cook covered for 30 minutes, or until rice is completely tender.
  3. Fluff the rice with a fork and reserve.
  4. Heat the oil in a medium skillet.
  5. Add the ginger and garlic and sauté for one minute over medium heat.
  6. Add the carrot and saute for 2 more minutes, then add the red pepper and continue to cook until soft.
  7. Place the mixture in a large bowl. Add the rice, celery, scallions, cilantro and beans, mixing gently until well combined.

To make the dressing

  1. Whisk all the dressing ingredients together in a small bowl until well combined and pour onto the salad, and stir to coat thoroughly.
  2. Serve immediately or refrigerate for serving later.