Rice and Barley with Gingered Adzuki Beans

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