February 28, 2012

Adzuki Beans with Millet and Kale


You know those small things that make you realise you might just be doing too many things at once? Like when you accidentally leave a perishable item on the kitchen counter for 2 hours on a hot summer's day. Or when you cook quinoa, completely forget about it for about 40 minutes and end up with blackened mess and a house that smells like - well, burnt quinoa? Yes, I've had a few of those subtle hints in the past weeks reminding me to slow down and focus on one thing at a time.

Simple meals is where its at when life gets busy. I am loving bean and grain salads at the moment and there seems to be just endless flavour options available. This adzuki bean and millet salad with kale and carrot is one of them. I've made a similar dish with brown rice instead of millet and broccoli instead of carrot. Really, the choices are endless and no matter what, you'll end up with a healthy, fulfilling meal. One note about beans, however. I cannot recommend using raw beans enough. Sure, they are a little bit more work than canned beans but really have superior flavour and texture. I don't like beans that are too mushy and that's what canned beans tend to be. If you cook beans from raw you can regulate the tenderness and end up with a nicer texture.


 Adzuki Beans with Millet and Kale*
(serves 2-4)

200g raw adzuki beans, soaked in water overnight
100g millet, cooked
4-5 kale stems
1 large carrot, grated
4 tablespoons sesame seeds, toasted
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon tamari or Bragg's all seasoning
freshly ground black pepper

* This is delicious served on its own or with some roasted pumpkin!

1. Drain the soaked beans and rinse well. Cook the beans in fresh water until tender, about 30-40 minutes. 

2. Combine the beans, millet, grated carrot, sesame seeds and kale in a large bowl. Whisk together the dressing ingredients and toss into the salad. Season with freshly ground black pepper.

9 comments:

  1. Balanced, colorful and delicious! A great cpmbination.

    Cheers,

    Rosa

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  2. Yum! Beans + grains = delicious. One of my favourite combos is brown rice, pesto, chickpeas and balsamic vinegar. I'm looking forward to trying this one too!

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  3. This sounds fantastic- you have so great recipes! I'm a big millet fan at the moment, I have it for breakfast with quinoa and mash it up with cauliflower sometimes :) x

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  4. I always love dropping in here because it's educational for me. You cook with ingredients that aren't as familiar to me, or that I wouldn't normally use. And all your recipes are so beautiful! Love this Maria!!

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  5. This looks amazing! I have only been using canned beans up until now, but this makes me willing to give raw a try.

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  6. I am psyching myself up for a 21 day vegan challenge and these recipes So help. Vego 20 yrs then fishatarian for 8. Can she do it! (yes). Just need to move to my new rental and then I am On Fire to do it. Meatatarian husband and 2 carnivorous adult boys supportive (for me not them!) Lisa

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  7. What a bright, refreshing, healthy meal! I always use canned beans (eep) but I might just give raw beans a try soon :)

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  8. Yum! I've never tried adzuki beans, but you've inspired me! Thanks for the post

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