Adzuki Bean, Brown Rice Barley Salad

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1/2 cup dry adzuki beans (aka azuki beans)
• 1 cup cooked brown rice (leftovers work well here or boil up about 1/2 a cup of raw rice)
• 1/4 cup pearl barley
• 1 1/2 tablespoons sesame oil
• 1 1/2 tablespoons rice wine vinegar
• 1 1/2 tablespoons braggs liquid aminos (or tamari or soy...start with 1 tbsp then taste test)
• 1/2 lime, juice of
• 1 teaspoon fresh ginger (minced or grated, about a 1-inch piece, or 1/2 tsp dried ground ginger)
• 1 garlic clove (minced or grated)
• 1/2 teaspoon sugar
• 1/4 teaspoon coriander powder
• 1 tablespoon flax seed oil (optional)
• 2 green onions, sliced (green & parts)
• 1 carrot, grated
• 1 tablespoon sesame seeds (plus more for garnish)
• 1/4 cup fresh cilantro, chopped (optional)

Recipe

• 1 soak the beans overnight in plenty of water. when ready to cook, rinse and drain them from their soaking liquid. place into a medium pot with plenty of water and bring to a boil. cover (ajar), reduce to medium simmer and allow to cook for about 50 minutes. freshness of the beans makes a difference, yours might not take as long so check along the way. set the timer for 20 minutes. make your rice at same time if need be.
• 2 20 minutes into the beans cooking, add the 1/4 cup of barley. if you are worried about the colour from the beans staining the barley, then cook it separately.
• 3 while that cooks, make the dressing by mixing the sesame oil, vinegar, braggs/soy, lime juice, ginger, garlic, sugar, coriander and flax oil. set that aside.
• 4 in your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
• 5 once the beans & barley are cooked, drain then cool them off well in cold water, drain again. do same with your rice if need be.
• 6 mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.