Protein Packed Rice

Chef Azuki and I ( Blogger BeaN) are filled with the New Year feeling.  For today’s dish, the Japanese celebration rice known as Sekihan inspired us.  It’s made with white rice and azuki beans. However, since our New Year’s Resolutions are to get back to the gym and eat more whole grains and vegetables, we thought we’d make our rice dish with brown rice, peas, carrots, mushrooms, tofu and cilantro.

Protein Packed Rice

Ingredients

¼ C Azuki Beans

2 Cups Brown Rice

3 C water

¼ tsp salt

1 C peas

4 oz. sliced mushrooms

1 carrot thinly sliced

2 Tbsps. soy sauce

1 bunch chopped cilantro

½ block of medium firm tofu

1/8 tsp. salt

Red pickled ginger for garnish

Directions

1.     Wash and rinse the rice, then set aside

2.     Boil the Azuki Beans in water for 30 minutes or until slightly soft 

(Don’t over boil)

3.     Thinly slice the mushrooms and carrots

4.     When the beans are soft, drain and reserve the water

5.     In a rice cooker, add rice, peas, mushrooms, carrots and ¼ tsp salt and

2 T soy sauce with 2 ½ cups of the reserved bean water.

6.     Sprinkle azuki beans on top

7.     Cover automatic rice cooker and press start

8.     Fold in the beans when it’s done

9.     Let it cool to room temperature

10. Add tofu and cilantro

11. Add additional salt if needed

12. Serve with red pickled ginger on top as a garnish

The mixing of the flavors as well as the different textures is delicious.  The cilantro and ginger really energizes the dish and adds freshness to it.  I didn’t quite make it to the gym today but felt powerful running around the grocery store after having a nice breakfast of Protein Packed Rice with Chef Azuki.

BeaNspiration:  Be powered up to keep that magical feeling of newness going all year long!