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Asian vegetable medley with rice

May 18, 2013

I’ve been getting lazy with some of my food as of late, with all the hustle and bustle at work. Quick and tasty is still my motto, and for several weeks was defaulting to this as part of my post-workout meal, being heavy in carbs and high in nutrients.


This concoction includes celery, onion, carrot, shiitake mushroom, azuki beans, and short grain brown rice. It’s my general preference to default to sticky types of rices, but I’ve tried it with other rices as well, including white rice, which does not lend as good of a flavor to the dish as brown. I germinated the rice and soaked the beans in separate bowls for two days.

This mixture of foods is also good for TCM dampness, as all these food elements are great for easing it up on digestion, when prepared properly, and nourish the spleen.

1/2 cup azuki beans
1/2 cup brown rice
1 large onion
2 Tbsp cooking fat (I used EV olive oil)
1 bunch celery
4 medium carrots
4 large shiitake mushrooms
salt to taste (I used 1/8 tsp)

(1) Soak azuki beans and brown rice in separate bowls for at least 1 day overnight, preferably 2 for best results.
(2) Dice the onion and cook on medium-high heat with the olive oil until it browns, stirring occasionally.
(3) While the onions are cooking, dice the celery and carrots and slice the shiitake mushrooms. When the onions are browned and translucent, add the celery, carrots, and shiitake into the pan.
(4) At this time, incorporate the ingredients and let them cook for a few minutes. Rinse the beans and the rice briefly and then add to the pan, incorporating all the ingredients.
(5) Take 2 cups of water and pour into the pan. Bring to a boil, and then down to a simmer for about 35-40 minutes.
(6) Most satisfying served warm.

Dai Dai


From → Recipes

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