When I was staying at Aikku Hospital after having Lily, one of my favorite meals was on Setsubun: a bean pilaf, cabbage and seaweed soup, salad, drinkable yogurt, fruit salad, orange ice and a pack of setsubun beans. One day a couple weeks after coming home I was telling Chad how much I wanted to eat the pilaf again, and he threw together an awesome bean pilaf of his own.
I begged him to make it again the other day, and though I had to pull an arm and a leg to get ingredient approximations for a recipe to share with you, I’m proud to say I was successful!In the background you can see field mustard. Chad has been whipping up this simple green by boiling it and serving with ponzu and bonito flakes. Back home, field mustard is often considered a weed, but in Japan it’s a semi-expensive veggie side dish! Japanese Style Bean Pilaf
2 1/2 c rice
2 bouillon cubes (we used chicken)
1 Tbs butter
1/2 onion, chopped
2 cloves garlic, crushed & diced
Salt to taste
2 tsp Oregano
1 Leek, thinly sliced
2 Tbs Rice vinegar
1 Tbs Lemon juice
1 can bean salad (or mixed beans of choice)
1/2 cup Corn
Fresh parsley to taste
Prepare rice in rice maker and add crushed bouillon cubes to the water. We use Japanese rice, and prepare it in a rice maker, but you can choose your favorite rice and preparation method.
While the rice is cooking, sauté the onion & garlic in butter. Add the remaining ingredients except for parsley & avocado, and heat through.
Add finished rice and stir before folding in avocado and parsley.
Note: The bean pilaf I had at the hospital was served with a sliced boiled egg on top–a nice bit of additional protein! Also, this recipe is great because you can really be flexible with how much of each ingredient you add based on your personal tastes. We’re going to try adding edamame next time! It’s easy and delicious!