Dilled Adzuki Bean and Rice Salad
Ali Segersten
Today I offer you a recipe in spirit of sunny days and lighter fare (although it has been a bit chilly here). Adzuki beans and rice are very easy to digest while giving you clean-burning energy to get you through fun-filled summer days. I made this for dinner tonight, though I am looking forward to the leftovers for lunches.
I made a large pot of both brown jasmine rice and adzuki beans for dinner last night so it was very easy to throw dinner together tonight. I used fresh carrots which we bought at the market on Saturday, while the green onions, butterhead lettuce, and fresh dill came from our garden.
Melissa at Gluten Free for Good just did a great post which included the health benefits of dill. And while you are there be sure to check out her coconut beet ice cream, it looks fabulous!
For a refresher on how to cook beans please refer to this post. But remember, adzuki beans are considered "small beans" and do not require any soaking.
To cook a pot of Brown Jasmine Rice:
Place 2 cups of rice into a 2-quart pot, add just a tad under 4 cups of water and a large pinch of sea salt. Cover pot, place over high heat and bring to a boil. As soon as the rice is boiling turn heat to low and simmer for about 45 minutes. Remove pot from heat and let stand about 10 to 20 minutes before serving. Be sure to let your rice cool to room temp before making this salad.
Dilled Adzuki Bean and Rice Salad
Serve this grain and bean salad over fresh lettuce leaves, or place a spoonful of salad in each leaf and eat "wrap style." Try adding diced cucumbers, red bell peppers, or any other vegetable you desire to this recipe. Garnish each serving with toasted sunflower seeds. Salad can be stored in an airtight container in the refrigerator for up to 5 days.
Salad
Dressing
Optional Ingredients
- Place all ingredients for the salad into a large bowl. Set aside.
- To make the dressing, place all ingredients into a glass jar with a tight fitting lid and shake well. I actually add all ingredients to a wide-mouth pint jar and use my immersion blender to combine the ingredients.
- Pour dressing over salad and toss together. Serve over lettuce leaves and garnish with toasted sunflower seeds and avocado slices if desired.
Elimination Diet Modification: If you have introduced lemon juice and are okay with it then replace the vinegar with an equal amount of lemon juice in Phase 3.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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