Step into the world of Japanese comfort food with this beautifully simple and nourishing Adzuki Bean and Barley Rice bowl. A staple in traditional bento boxes, the combination of chewy barley and tender brown rice creates a delightful texture that’s both hearty and wholesome. Infused with the warmth of fresh ginger, nutty sesame oil, and the subtle sweetness of mirin, this dish is a perfect example of how simple ingredients can create a truly satisfying one-bowl meal. It’s the perfect weeknight dinner or a fantastic base for your meal-prepped lunches!
Ingredients
• ⅓ cup / 65g short-grain brown rice, rinsed
• ⅓ cup / 65g hulled barley, rinsed
• ¾ tsp / 4.5g salt, divided
• 2 Tbs / 18g minced fresh ginger
• 1 Tbs / 15ml dark sesame oil
• 1 15-oz / 425g can adzuki beans, drained and rinsed
• 2 Tbs / 30ml mirin (sweet rice wine)
• 1 tsp / 5ml umeboshi vinegar
• ¼ cup / 25g thinly sliced green onions
Instructions
1. In a medium saucepan, combine the rinsed brown rice, hulled barley, and 3 cups (720 ml) of water. Bring to a rolling boil, then stir in ¼ tsp. of salt. Reduce the heat to maintain a gentle simmer and cook, uncovered, for about 30 minutes, or until the water has been absorbed to the level of the grains. Reduce the heat to the lowest setting, cover the pot, and cook for 5 more minutes. Remove from the heat and let it stand, covered, for 5 minutes to steam.2. While the grains are cooking, warm the dark sesame oil in a medium skillet over medium heat. Add the minced ginger and cook until fragrant and sizzling, about 2-3 minutes. Stir in the drained and rinsed adzuki beans, mirin, umeboshi vinegar, and the remaining ½ tsp. of salt. Increase the heat to medium-high and cook, stirring frequently, for about 3 minutes until the liquid has evaporated.3. Fluff the cooked rice and barley with a fork, then gently fold in the adzuki bean mixture. Taste and adjust seasoning with more salt if needed. Serve warm, garnished with a generous sprinkle of thinly sliced green onions.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 296
• Protein: 11 g
• Total Fat: 4 g
• Saturated Fat: 0 g
• Carbohydrates: 52 g
• Cholesterol: 0 mg
• Sodium: 686 mg
• Fiber: 11 g
• Sugar: 3 g
Pro Tips
• For a softer texture and quicker cooking time, soak the brown rice and barley in water for at least 30 minutes before cooking. Drain well before proceeding with the recipe.
• Turn this into a complete one-bowl meal by topping it with steamed or roasted vegetables like broccoli, carrots, or sweet potatoes, and a drizzle of extra sesame oil.
• Feel free to swap adzuki beans with canned chickpeas or black beans. For a different flavor profile, try adding a splash of soy sauce or tamari along with the mirin.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish reheats well, making it perfect for meal prep.
FAQ
Q: Is this adzuki bean bowl a good source of vegetarian protein
A: Yes, this is an excellent source of plant-based protein. The combination of adzuki beans, a legume, and whole grains like barley and brown rice provides a hearty 11 grams of protein per serving, making it a very satisfying and nourishing vegetarian meal.
Q: How can I make this recipe gluten-free
A: To make this recipe gluten-free, you need to replace the hulled barley, which contains gluten. A great substitute would be an equal amount of quinoa or millet. Simply cook the brown rice with your chosen gluten-free grain, adjusting the water and cooking time as needed based on package instructions.
Q: What can I substitute for adzuki beans or mirin
A: This recipe is very flexible. If you don’t have adzuki beans, you can easily use canned chickpeas or black beans. If you can’t find mirin, you can substitute it with a mixture of 2 tablespoons of rice vinegar and 1 teaspoon of maple syrup or agave to replicate its sweet and tangy flavor.
Q: How can I make this a complete one-bowl meal for meal prep
A: This dish is a fantastic base for meal prep. To make it a complete one-bowl meal, portion the adzuki bean and barley rice into containers and top with your favorite steamed or roasted vegetables like broccoli, carrots, or sweet potatoes. It stores well in the refrigerator for up to 4 days.
