Adzuki Beans and Brown Rice with Mushrooms and Water Chestnuts

PREP: 15 minutes | COOK: 50 minutes | YIELD: 11 x 1-cup servings

Adzuki beans are native to Asia. They are typically eaten in sweet desserts, but here we have paired them with mushrooms and water chestnuts for a more savory flavor. This is the perfect side dish for grilled tofu. Give it a try!

1½ cups (360 ml) dried adzuki beans, rinsed and picked through

1 cup (240 ml) long-grain brown rice, rinsed

2 tsp (10 ml) sesame oil, divided

½ lb (225 g) cremini mushrooms, thinly sliced

2 ribs celery, thinly sliced crosswise

6 scallions, thinly sliced crosswise

1 x 5-oz (150 ml) BPA-free can sliced water chestnuts, drained, peeled and chopped

1 Tbsp (15 ml) low-sodium tamari

½ tsp (2.5 ml) each sea salt and freshly ground black pepper

Bring adzuki beans and 5 cups (1.2 L) water to a boil over high heat. Reduce heat and simmer, covered, until beans are tender but still firm enough to hold their shape, about 50 minutes. Drain.

Bring rice and 2 cups (480 ml) water to a boil, then reduce heat and simmer, covered, until cooked through, about 50 minutes. Remove from heat and fluff with a fork.

In the meantime, heat a wok or large skillet thoroughly on medium. When hot, add sesame oil, mushrooms and celery, and cook until soft, about 3 minutes. Transfer to a large bowl. Add cooked adzuki beans, brown rice, scallions, water chestnuts and tamari, and season with salt and pepper. Toss to combine. Serve with extra tamari and hot Asian-style chili sauce, if desired.


Leftovers from this recipe, which are delicious by the way, will last in the fridge for up to three days.


For a variation on this recipe, you can make bean and rice cakes by pressing the mixture into patties and pan-frying or roasting them in Eat-Clean Cooking Spray.


Calories: 125 | Calories from Fat: 13 | Protein: 5 g | Carbs: 24 g | Total Fat: 1.5 g | Saturated Fat: 0.1 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 122 mg | Cholesterol: 0 mg