Adzuki Bean and Brown Rice Salad
Salads • Japanese
Description
Adzuki Bean and Brown Rice Salad
Ingredients
- Dried lima beans 5 oz
- Basmati rice 10 oz
- Orange Bell Peppers 1 piece
- Celery stalk 2 pieces
- Scallions 1 piece
- Celery salt 4 pieces
- Courgette ½ piece
- Salt 2 teaspoons
- Ground Black Pepper to taste
- Olive Oil 5 fl oz
- Malt Vinegar 1 tablespoon
- Garlic 1 clove
- English Dry Mustard 1 teaspoon
- Chopped Sage Leaves 2 tablespoons
Step-by-Step Guide
Step 1
Place the beans in a medium-sized pot with the soaking water, bring to a boil, and cook covered for 50–60 minutes.
Step 2
Pour the rice into a pan, add a little salt, and pour in 570 ml of boiling water. Bring to a boil, stir, cover, and cook on low heat for 40 minutes.
Step 3
Combine the dressing ingredients (olive oil, garlic, mustard powder, wine vinegar, salt, and finely chopped parsley) in a salad bowl and whisk together. Top with the warm cooked rice and beans, and gently mix with a fork.
Step 4
Let cool, add the chopped vegetables, and season with salt and pepper to taste. Serve garnished with sliced celery leaves.
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