Jim's Layered Adzuki Beans and Black Rice on a Bed of Collard Greens

Today's posting had the potential to be very long, so I decided to break up what I have to post into a couple postings over the next couple of days. I attended one of our VEG club pot lucks today at the home of Debera and Charlie Campbell and we had a wonderful time. Not only did the group seem to click well with each other, but the various dishes that we had were all delicious. Tomorrow, I plan to post a recipe and pictures for a fabulous soup that Debera made and also a recipe and pictures for a very unique and very good apple pie crust that Susan Safranek brought. Then on Monday, I'll try to post more pictures and recipes from the pot luck.

But for today, I'm going to post the recipe for my own dish that I brought. I was really excited about this because it turned out to be very good, and I had a lot of requests for the recipe. It's something that I decided on when Debera called me while I was in Atlanta and asked what I would like to bring. I thought about it and knew that I had adzuki beans at home and I had black rice at home. So, I decided that I would make a dish that would use those two ingredients.

Here's what I actually came up with:


I've named this Jim's Layered Adzuki Beans and Black Rice on a Bed of Collard Greens, and here's the recipe for it:

Ingredients

4 cups dried Adzuki beans
4 cups black rice
12 cups chopped collarard greens
1 freshly chopped tomato
1 sliced cucumber
1 diced red pepper
Fresh cilantro to sprinkle on top of finished product
1 bunch of green onions, chopped to fit on top of finished product
Garlic powder to taste
Chili powder to taste
Lime juice to taste
Salt to taste

Instructions

Before Beginning

·         Always wash hands thoroughly before handling dried beans, raw vegetables and rice
·         Wash all vegetables, beans and rice thoroughly before cooking

Making the Beans

·         Dried adzuki beans do not require soaking overnight.
·         Start by rinsing beans thoroughly
·         Place rinsed beans in a large pot and cover with water
·         Add iodized salt to taste
·         Bring to a boil
·         Once boiling, reduce heat and simmer beans until tender. This can be anywhere from 45 minutes to an hour and a half
·         Once tender, drain the beans and put back in pan
·         Add tomato, cucumber and red pepper, then mix it together
·         Add garlic powder and chili powder and continue to mix together
·         Stir in lime juice
·         Set aside until rice and collard greens are done

 Cooking the Rice

·         Place black rice in a pan
·         Cover rice with water and add iodized salt to taste
·         Bring to a boil
·         Once boiling, reduce heat and simmer rice until all the water is absorbed. This can be anywhere from 20 minutes to 35 minutes

Cooking the Collard Greens

·         Place collard greens in a large pan and cover with water
·         Add iodized salt to taste
·         Bring to a boil
·         Reduce heat and simmer for 15 minutes

Combining into Final Product

·         In a large, deep flat pan or a crock pot (to keep warm during the pot luck), place a layer of collard greens
·         On top of collard greens, place the black rice
·         On top of the black rice, place the bean mixture
·         Sprinkle green onions and fresh cilantro on top of the entire product
·         Enjoy!