Aduki Beans and Bulgur Wheat A mix of aduki beans and bulgur wheat infused with cumin and coriander and a sprinkle of salt and pepper, topped with fresh pico de gallo and sliced avocado sprinkled with salt. Related LinksPomegranate VinaigretteCreamy Carrot Soup with TahiniGolden Tempeh and Rice with Triple Green Avocado SauceBeans ‘n Greens BurritosWhite Beans with Eggplant and Roasted Pepper PestoSovrn October 4, 2010 By Grace Dickinson 5 Food Matters Cookbook, Review Mark Bittman in Philly About Grace Dickinson You Might Also Like Quinoa Fall Buddha Bowl will Dill Tahini Sauce September 30, 2015 The Fall Breeze Leaves The Trees With No Leaves November 4, 2009 Spring Socca with Pesto, Kale, and Asparagus June 2, 2014 5 Comments Reply Nicole October 4, 2010 at 7:25 pm Cumin + coriander and I’m sold! Looks delicious! Reply theexperfectionist October 4, 2010 at 8:12 pm Now that is a gorgeous picture! Looks tastey too. Reply BitterSweet October 5, 2010 at 7:48 am Nice- It looks hearty but not heavy, a tough balance to strike as we enter into the colder seasons. Reply GetHealthyWithHeather October 6, 2010 at 8:46 am Mmmmm looks restaurant quality, YUM! I love the spice combo in it. Reply Asian Adzuki Beans and Sprouts « Food-Fitness-FreshAir December 10, 2010 at 6:31 am […] beans. Often I’ll just add a few spices and throw them in with a grain and make it a meal (see here). This time, I decided to add a little crunch to the reddish-brown softies with some sprouts I […] Leave a Reply Cancel Reply Name * Email * Website Save my name, email, and website in this browser for the next time I comment.