Sprouted Adzuki Bean and Rice Salad
Sprouted Adzuki Bean and Rice Salad is a hearty dish full of vegetables, beans, and a trio of rice: wild and germinated red and brown rice. The nutty flavor of the rice combined with the slightly sweet red Adzuki beans and the earthy vegetables – mushrooms, carrots, broccoli, and zucchini – and fresh chopped cilantro along with Zatar (a popular middle eastern spice) – makes for a flavorful salad that is both filling and nutritious. Easy and quick to make, the Sprouted Adzuki Bean and Rice Salad is a terrific alternative to traditional rice or bean salad.
Perfect as a lunch dish, snack or even as a side dish for dinner, the Sprouted Adzuki Bean and Rice Salad is colorful and delicious. The Adzuki beans are chock full of protein (29 grams per cup), fiber (21 grams per cup) and a good source of phosphorus, magnesium, Vitamin B6, Iron, Niacin, thiamine, and Zinc. The sprouted rice also adds protein (with 16 grams per cup) and the vegetables are full of fiber and vitamins.
1 cup of Raw Organic Sprouted Adzuki Beans (I use ShaSha which can be purchased at Whole Foods)*
2 large carrots, sliced into quarters and then chopped into 1/4 inch pieces
1 zucchini, quartered and sliced into 1/2 inch pieces
8 ounces Bella Mushrooms, sliced and quartered
1 small bunch of broccoli, cut into small florets
2 teaspoons Zatar (a spice blend containing sumac, thyme, white sesame seeds, and salt that is sold at Penzys Spices)
1 cup of fresh cilantro leaves, chopped into small pieces with herb scissors or a knife
Salt and Pepper to taste
*The Sprouted Adzuki Beans can also be purchased on-line for about $6 per bag through www.greenpolkadotbox.com and the TruRoots Sprouted Rice Trio can be purchased for $4-$5 per bag on-line through www.vitacost.com or directly through the company at www.truroots.com or through www.amazon.com.
- Cook the Adzuki beans according to the directions (30-35 minutes). Set aside
- Cook the rice according to the directions (25 minutes). Set aside.
- Using a Misto filled with olive oil, spray a large non-stick frying pan with the oil. Add the carrots, spray the carrots with the Misto and saute for approximately 7-8 minutes on medium heat. Add the Zatar, broccoli florets, diced zucchini and 1/4 cups of water and saute for about 10 minutes until the vegetables are just slightly softened.
- In a small frying pan, place the diced mushrooms, 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper, and saute on medium-high until browned but still firm – about 6-7 minutes.
- In a large salad bowl, combine the vegetables, beans, and rice and blend.
- Add the cilantro and blend. Salt and pepper to taste.
- Serve warm or store in the refrigerator until ready to serve as this salad is equally delicious at room temperature.