Adzuki Beans and Rice

Preparation

1. Step 1

   In a medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Stir in the celery, onion, bell pepper, and garlic. Cook for about 3 minutes, or until tender, stirring occasionally.

   Step 2

   Stir in the mushrooms. Cook for 1 to 2 minutes, stirring occasionally.

   Step 3

   Stir in the remaining rice ingredients. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes. Fluff with a fork. Remove from the heat. Let stand, covered, for 5 minutes.

   Step 4

   Meanwhile, in a small saucepan, stir together beans, cumin, and salt. Cook over medium-low heat for 3 to 4 minutes, or until warmed through, stirring occasionally. Keep warm over low heat.

   Step 5

   Spoon the rice mixture into bowls. Top with the beans. Sprinkle with the parsley.

2. Cook’s Tip on Adzuki Beans

   Step 6

   Red bean paste, a popular ingredient in Chinese and Japanese cooking, is made from lightly sweetened adzuki beans (also spelled aduki and azuki). Whole adzuki beans have a delicate texture, mild flavor, and deep red color. Use them in soups, salads, and casseroles. If your supermarket doesn’t carry these beans, check health food stores or Asian grocery stores.

3. nutrition information

   Step 7

   (Per Serving)

   Step 8

   Calories: 246

   Step 9

   Total Fat: 2.5g

   Step 10

   Saturated: 0.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 1.5g

   Step 14

   Cholesterol: 0mg

   Step 15

   Sodium: 187mg

   Step 16

   Carbohydrates: 44g

   Step 17

   Fiber: 6g

   Step 18

   Sugars: 1g

   Step 19

   Protein: 10g

   Step 20

   Dietary Exchanges

   Step 21

   3 Starch

   Step 22

   1/2 Very Lean Meat