Aduki Bean and Brown Rice Salad
6 servings
30 minutes
Adzuki bean and peeled rice salad is a refined dish of Japanese cuisine that combines the delicate taste of adzuki beans with the airy texture of basmati rice. Historically, adzuki beans have been widely used in Japanese gastronomy for their health benefits. Paired with a fragrant dressing of olive oil, garlic, and wine vinegar, the salad gains zest and depth of flavor. Crunchy vegetables like celery, sweet pepper, and cucumber add freshness and textural balance. This dish is perfect as a light dinner on its own or as an exquisite side to fish and meat dishes. Served chilled and garnished with herbs, it offers a harmony of flavors and is popular among health food enthusiasts.
1
Place the beans in a medium-sized pot with the soaking water, bring to a boil, and cook for 50-60 minutes without removing the lid.
- Dry adzuki beans: 110 g
2
Pour rice into the pan, add a little salt, and pour in 570 ml of boiling water, bringing it to a boil. Stir, cover with a lid, and cook on low heat for 40 minutes.
- Husked Basmati Rice: 280 g
- Salt: 2 teaspoons
3
Place the dressing ingredients (olive oil, garlic, mustard powder, wine vinegar, salt, and finely chopped parsley) in a salad bowl and whisk. Top with warm cooked rice and beans, and gently mix with a fork.
- Olive oil: 120 ml
- Garlic: 1 clove
- Dry mustard: 1 teaspoon
- Wine vinegar: 1 tablespoon
- Salt: 2 teaspoons
- Chopped parsley: 2 tablespoons
4
Cool down, add chopped vegetables, season with salt and pepper to taste. Serve on the table, garnished with chopped celery leaves.
- Green bell pepper: 1 piece
- Celery stalk: 2 pieces
- Green onions: 1 piece
- Cucumbers: 0.5 piece
- Ground black pepper: to taste
- Celery leaves: 4 pieces