1 cup of Sprouted Rice
1 cup of Sprouted Adzuki Beans
2 large carrots, sliced into quarters and then chopped into 1/4 inch pieces
1 zucchini, quartered and sliced into 1/2 inch pieces
8 ounces Bella Mushrooms, sliced and quartered
1 small bunch of broccoli, cut into small florets
1 teaspoon olive oil
2 teaspoons Zatar (a spice blend containing sumac, thyme, white sesame seeds, and salt)
1 cup of fresh cilantro leaves, chopped into small pieces with herb scissors or a knife
Salt and Pepper to taste
Cook the Adzuki beans according to the directions (30-35 minutes). Set aside
Cook the rice according to the directions (25 minutes). Set aside.
Using a Misto filled with olive oil, spray a large non-stick frying pan with the oil. Add the carrots, spray the carrots with the Misto and saute for approximately 7-8 minutes on medium heat. Add the Zatar, broccoli florets, diced zucchini and 1/4 cups of water and saute for about 10 minutes until the vegetables are just slightly softened.
In a small frying pan, place the diced mushrooms, 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper, and saute on medium-high until browned but still firm – about 6-7 minutes.
In a large salad bowl, combine the vegetables, beans, and rice and blend.
Add the cilantro and blend. Salt and pepper to taste.
Serve warm or store in the refrigerator until ready to serve as this salad is equally delicious at room temperature.
Sprouted Adzuki Bean and Rice Salad
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