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ADZUKI BEAN RICE BOWL, TURMERIC PICKLED DAIKON

Adzuki Bean Rice Bowl & Pickled Daikon

I picked up the most beautiful daikon at my local farmers market this week. I love to cut them up raw for salads, but wanted to try something new (for me, at least). Making rice bowls is an easy go-to option when I have no plan for dinner. It’s really conducive to throwing anything you have in the fridge and pantry in one bowl. This bowl, however, does require some planning – you need to soak adzuki beans overnight! I can’t tell you how many times I’ve been snuggled under the covers in bed and had to get up to soak beans…it gets harder and harder to get up as the weather gets chillier!

adzuki beans

Daikon

In this recipe, I added turmeric to my pickled daikon. Turmeric is a spice that has been widely recognized as a potent anti-inflammatory agent that helps reverse and lower your risk of disease. Its active agent, curcumin, has been shown to help alleviate everything from skin conditions, to heart disease, depression, arthritis, and potentially certain cancers. It has also been shown to be useful in pain management and supports liver detoxification processes. As an easy way to get all these potent health benefits from turmeric, I like to start my morning with this Turmeric Lemon Ginger drink. You can also make these tasty Turmeric Pickled Daikon – great in whole grain bowls, salads and even soups. They keep well in the fridge for a couple weeks!

Turmeric Pickled Daikon

Adzuki Bean Rice Bowl
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Adzuki Bean Rice Bowl, Turmeric Pickled Daikon

Ingredients

  • 1/2 cup dried adzuki beans
  • 1/2 cup sweet brown rice
  • 1/2 cup short grain brown rice
  • 2 1/2 cups water
  • 2 Tbsp tamari
  • 1 2-inch piece kombu
  • 1/4 cup wakame
  • 1 Tbsp avocado oil
  • 1 bunch kale stemmed and chopped
  • 1 clove garlic sliced thinly
  • sesame seeds for garnish

turmeric pickled daikon

  • 2/3 cup brown rice vinegar
  • 2/3 cup water
  • 1/2 cup organic cane sugar or coconut sugar
  • 1/4 tsp turmeric
  • 1 bunch daikon about 1 lb
  • 1 Tbsp sea salt

Instructions

  1. In a medium to large bowl, put adzuki beans and brown rices. Fill the bowl with enough water to submerge the beans and rice by a few inches. The beans will expand as they soak! Soak overnight, or at least 8 hours.

  2. Drain beans and rice and rinse well. In a pot, put beans, rice, 2 1/2 cups water and kombu. Bring to a boil. Reduce heat to low and simmer covered for 1 hour. After cooking, take out kombu and stir in tamari.

  3. In a small pot, put brown rice vinegar, 2/3 cup water, sugar and turmeric. Bring to a boil. Then reduce heat and stir to dissolve sugar. Turn off heat and allow to cool.

  4. Wash and peel daikon with a vegetable peeler. Cut into thin slices. I used a mandoline, but you can also hand cut with a knife. Put daikon in a colander. Add 1 Tbsp sea salt and mix to combine well. Allow the daikon to sit for at least 30 minutes, allowing the salt to draw water out of the daikon.

  5. Rinse daikon, pat dry and put in a clean jar. Pour brown rice vinegar mixture over daikon. Allow to sit in refrigerator until you're ready to eat.

  6. In a small bowl, put wakame and enough warm water to submerge the seaweed. Allow to sit for at least 10 minutes to rehydrate. Drain and set aside.

  7. In a large skillet, heat avocado oil over medium heat. Add garlic slices and sauté until fragrant. Add kale and sauté until tender, approximately 5 minutes.

  8. To assemble, put rice and beans, wakame, kale, and pickled daikon in each bowl. Top with sesame seeds. Taste and add more tamari, if needed.

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