Are you familiar with Sekihan ? This traditional Japanese dish, whose name literally means “red rice,” is much more than just a side dish. Traditionally served during celebrations, it gets its natural ruby color from cooking azuki beans . So yes, mine is very red because I used whole grain black glutinous rice, which is much more nutritious than white glutinous rice: more antioxidants, fiber, iron, and magnesium. Mixed with azuki beans, it's a true nutritional powerhouse, particularly well-suited to the needs of menopause (yes, I know, I've been talking about it a lot lately). Naturally gluten- free , this rice offers a more balanced glycemic index than regular white rice thanks to the fiber and plant-based protein provided by the beans. It's a minimalist and elegant recipe that allows you to take care of yourself while discovering Japanese cuisine.
Ingredients
Preparation
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Rinse the beans and place them in a saucepan with three times their volume of water. Bring to a boil, let it boil for 5 minutes, then discard this first water (this removes the bitterness).
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Cover again with fresh water and simmer for about 20 to 30 minutes. The beans should be tender but still hold their shape. Important: Do not discard the cooking water; it will color your rice! Let everything cool completely.
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Drain and rinse the rice until the water runs clear. Drain again.
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In your rice cooker (or a heavy-bottomed saucepan), add the drained rice and beans. Add the reserved azuki bean cooking water. Top up with fresh water if necessary to reach your usual rice cooking level. (Personally, I always use one cup of water for the rice cooker and one cup of water per cup of rice.)
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Start cooking. Once finished, let it rest for 10 minutes covered so that the steam finishes swelling the grains.
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Gently mix with a wooden spatula. Serve warm or at room temperature, generously sprinkled with gomasio and/or wakame seaweed.
