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.

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.