Adzuki Beans and Rice

Name: Adzuki Beans and Rice
Yield: serves 4, 3/4 cup rice and 1/3 cup beans per serving
Ingredients: 1 teaspoon olive oil; 1 medium rib of celery, diced; 1/3 cup chopped onion; 1/4 cup chopped green bell pepper; 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced; 1 cup fresh mushrooms (shiitake preferred), stems discarded, sliced; 1 1/2 cups uncooked instant brown rice; 1 1/4 cups low-sodium vegetable broth; 1 teaspoon dried thyme, crumbled; 1/8 teaspoon crushed red pepper flakes or cayenne; 1 15-ounce can no-salt-added adzuki beans or kidney beans, rinsed and drained; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 2 tablespoons snipped fresh parsley or cilantro (optional)

December 9, 2011

Asian adzuki beans and fresh mushrooms contrast nicely with aromatic vegetables, thyme, and cumin in this updated version of a classic dish.

Recipe notes