Known simply as "red bean" where it is widely cultivated in east Asia, the little azuki bean is rather neglected elsewhere … a bit of a shame given its light and creamy texture and mild, slightly sweet and nutty flavor when cooked that make it an easy and delightful pairing with other Asian tastes. Quite for that reason I came up with this simple and zesty Asian-style azuki and brown rice salad to go along with my mushroom, miso and seaweed soup to complete a nourishing and colorful light dinner.
This is also my submission to this month's No Croutons Required. You have until the 20th of July to send in your soup or salad creation featuring grains.
|Spicy Azuki Bean and Brown Rice Salad|
|Recipe by Lisa Turner|
Published on July 14, 2009
A simple, nourishing, colorful and zesty Asian-style azuki bean and brown rice salad that makes a great lunch or light dinner.
If you liked this recipe you may also enjoy:
Lucy's Adzuki Croquettes and Spicy Sesame Sauce
Spicy Azuki Bean Risotto
Yunnan Stir-Fired Azuki Beans and Green Pepper
On the top of the reading stack: A Wrinkle in Timeby Madeleine L'Engle
Audio accompaniment: Arc of Passionby Steve Roach