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 LinksSimple Mexican Stuffed Baked PotatoesAsian Pasta With Tofu, Mushrooms and BroccoliKofta Balls with Indian Tomato SauceWhite Beans with Eggplant and Roasted Pepper PestoSmoky Maple Tempeh BLTSovrn October 4, 2010 By Grace Dickinson 5 Food Matters Cookbook, Review Mark Bittman in Philly About Grace Dickinson You Might Also Like I’m in Paris! May 6, 2013 Featured on The Pudding Weekly January 28, 2010 A Vegetarian Indian Feast March 25, 2011 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 ReplyName * Email * Website Save my name, email, and website in this browser for the next time I comment.