Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Julia
Winter Adzuki Fried RiceIngredients (use vegan versions): 3 cups cooked brown rice and adzuki beans
1 sheet nori, toasted and torn into small pieces
2 tablespoon tan sesame seeds, roasted
1/4 cup onions, diced
1/4 cup squash or pumpkin, diced
1/2 cup scallion or leeks, finely chopped
2 tablespoon dark sesame oil
2 to 3 tablespoon water
tamari soy sauce
Directions:Heat the oil in a cast iron skillet. Add the onions and sauté for 1 to 2 minutes. Place the squash or pumpkin and rice on top of the onions. Add several drops of water and several drops of soy sauce. Cover and reduce the flame to low. Steam the rice and vegetables until hot. Remove the cover, and place the scallions or leeks on top of the rice. Add several more drops of soy sauce. Cover and cook 1 to 2 minutes until the scallions or leeks are tender and bright green. Remove the cover, mix in the sesame seeds, and place in a serving dish.
Serves: 4
If I don't know what some of the ingredients are, i.e. nori and adzuki beans, how do I find out?
Archived comment by: nancy
This is awesome!
Archived comment by: chris
Nancy: Azuki beans are little red beans that look just like mung beans, and nori is a type of seaweed that is pressed out flat. Thats the kind you use to make sushi, if you're familiar with that. You can get them at Japanese grocery stores (although my local supermarket carries them too!).
Archived comment by: amanda
What is the ratio of the adzuki beans to the brown rice? Is it 2 to 1 or 1 to 2 or what? Are they cooked together or separately and then combined? D Adams
Archived comment by: dave
Living in Japan right now, I've found that beans are next to impossible to get ahold of - unless you're talking about adzuki or soy beans. I was really happy to find this recipe and finally have something delicious to use those adzuki beans for.
I found this to be pretty good overall, but made some changes to it, as follows: - more pumpkin (1/2 - 1 cup) - I used kabocha - more soy sauce. I was adding it by the tablespoon rather than the drop, and I still found it lacking flavor at the end. - I like flavorful and spicy food, so I was left thinking that some crushed red pepper would have been pretty good, perhaps adding it at the same time as the leeks. - more time cooking uncovered - as it is, its more like steamed rather than fried rice. cook a while uncovered at the end to get rid of some of the water.
Archived comment by: pommefritz
Is it three cups **each** of beans and rice, or three cups *total**? I got an hierloom bean sampler, and have used them all -- except the adzukis!! I can't wait to try this recipe
Archived comment by: raiel
i mixed this with the quinoa, shiitake and adzuki recipe on this site. awesome! i used 2 parts beans, 2 parts mixed wild/brown rice; cooking the beans first (with a splash of sesame oil and pinch of sugar) then adding them to the rice when rice was simmering. separately sautéing onions, squash, criminis/shiits and garlic!! with splash of sesame oil, canola, braggs and balsamic vin. then followed the recipe as is.
Archived comment by: chouchou
