Since I hate doing all the work to cook beans for just one recipe, I like to make extra, and pack it up in the refrigerator for a day or two in case I need them. And if I don’t need them? Then I use them as my excuse to eat plain white rice. Naturally, this recipe will work just fine with brown rice, as well as most other whole grains.

You will need:

1 pkt instant miso soup with seaweed (I recommend red miso)

1/2- 1 C (cooked) Adzuki and/or Mung beans

2 C water (use more for tougher grains)

1 C rice

Add the beans to the water and bring to a boil. Add miso soup, and let boil for a minute before adding rice. Stir well, cover tightly, and reduce to a simmer for 15-20 minutes (or more if using a harder grain).

I prefer to stir a little butter and/or margarine in, but a nice olive oil, or perhaps Tamari would be nice.

Suggested additions: Arame (soaked, drained, and chopped), fresh parsley, crushed garlic

Tags: Recipes, Vegan Recipes, vegetarian recipes