3 cups leftover brown rice and wild rice mix
2/3 c dry azuki beans
1/4 c black sesame seeds
1 carrot, thinly and diagonally sliced
2 scallions, diced
2 T sesame oil
2 T tamari
Should have soaked first, but I figured, why soak when you can boil? Boiling took longer than probably necessary- 2 hours, but left behind a beautiful red liquid after I spooned the cooked beans out and then I boiled the carrots in the liquid.
In a separate pan, toast sesame seeds.
Heat sesame oil in a wok. Add rice. Stir and cook for 1 minute, then add 1 c carrot/bean water. Add carrots, sesame seeds, and beans and heat through, stirring often, about 15 minutes.
Serve with fresh scallions.
*I had hoped to add some soaked hijiki until I read all over the place online about its arsenic profile.
No comments:
Post a Comment