Adzuki Bean Brown Rice Barley Salad Recipes

Steps:

• To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
• While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
• Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
• Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
• Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.

Steps:

• Soak beans overnight with enough water to cover an inch or 2 over the beans.
• Drain beans and add 2 cups of water and beans to a large saucepan.
• Bring to a boil then turn down to low heat. Simmer on low for 25 minutes, stirring occasionally.
• After the 25 minutes, the water should be absorbed. Add butter and cream.
• Stir well and keep on low. Cook 10 more minutes, stirring often.
• In the last 2 minutes, stir in nutmeg and sugar then serve.

Steps:

• Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
• Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
• Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
• Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
• Pre-heat oven to 375°F.
• In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
• When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
• In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
• Add in the garlic and continue to saute 1 minute.
• Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
• Add the beans and the basil to the baking dish, and mix everything well.
• Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
• Serve immediately.