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Asian red beans and Millet


  • 1 cup adzuki beans
  • 1 cup millet
  • 2 tablespoons shredded ginger
  • 1 teaspoon Chinese five spice
  • 2 tablespoons chickpea miso
  • 1 tablespoon ume plum vinegar or brown rice vinegar

Soak adzuki beans overnight. The next day change the water and cook adzuki beans until soft, about 30 minutes. Place 1 cup of millet in a pot with 1 ½ cups of water, bring to a boil, reduce heat, and cook until all the water is absorbed. When beans are cooked strain out water reserving about a ½ cup of water with beans. Add fresh ginger, Chinese five spice, miso, and vinegar. Combine with millet and serve on a romaine leaf or a collard leaf.

© 2010-22 | Rhythm of Healing
 Ashland, OR
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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