Rice and Barley with Gingered Adzuki Beans

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Rice and Barley with Gingered Adzuki Beans

Rice and Barley with Gingered Adzuki Beans

The Japanese have long enjoyed rice with barley. Cooking the grains uncovered in a substantial amount of water ensures a perfect texture every time. Hulled or semipearled barley (they're the same) and canned adzuki beans are available at natural foods stores and some supermarkets.

  • 4Servings


  • 1/3 cup short-grain brown rice, rinsed 1/3 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)


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 Ragoût.

Nutrition Information

  • Calories: 296
  • Carbohydrate Content: 52 g
  • Fat Content: 4 g
  • Fiber Content: 11 g
  • Protein Content: 11 g
  • Sodium Content: 686 mg
  • Sugar Content: 3 g