Charred Okra with Spiced Tomato Barley

This is an African influenced dish of barley and okra. We have made it with pearl barley, which is cooked with tomatoes, and then charred okra is added. A warming, Wintery dish.

This is often made with black barley, and there are a number of recipes available for it. As black barley is not yet available here, normal barley is a good substitute. Note that the barely is so very good, it can be cooked on its own, or topped with other vegetables, for example, charred or roasted cauliflower.

Are you looking for other Barley dishes? Try Pearl Barley and Porcini “Risotto”, Parsley and Barley Salad with Feta, Barley with Red Kidney Beans, and Adzuki, Barley and Pumpkin Soup.

Or other Okra recipes? Try Slightly Charred Okra with Chilli, Garlic and ThymeWarm Salad of Charred Okra, Whole Okra Stuffed with Onions, and Sri Lankan Okra Curry.

Browse all of our Okra dishes and all of our Barley dishes. Our African dishes are here. Or simply explore our Mid Winter recipes.

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Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms

The goodness of Adzuki Beans teams perfectly with the comfort of Mashed Potatoes and creaminess of Mushroom Sauce

This is a wonderful, yet simple, Adzuki Bean dish flavoured with kombu and Shiitake Mushrooms and textured with red or brown rice. My preferred way of serving this dish is with mushroom sauce and some perfect mashed potatoes.

Somewhere between a kitchari and a congee, the rice and adzuki beans are slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled.

Are you looking for recipes with Adzuki Beans? Then try Red Rice and Adzuki Bean Congee, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Adzuki Bean Soup with Parsley.

Try other Rice recipes as well – Bean Sprouts Rice, Eggplant Rice, or a Parsi Kitchari.

Thee is more! Explore all of our Adzuki dishes, and all Rice dishes here. Or take some time and browse our easy Late Winter recipes.

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Urad and Red Rice Kitchari | Khichuri

An unusual kitchari, oven cooked, slow cooked, or stove top.

Rediscovering a wonderful ceramic oven dish with lid, it was put to use cooking another kitchari, this time made with red rice. Most Indian and some Asian groceries will stock red rice. Red rice is a very healthy rice – I use Rosa Matta rice from Kerala, but there are several different varieties.

This kitchari originates from Korea, but I have made it more Indian than Korean. It is not a traditional Indian kitchari, but is very tasty, and can be cooked on the stove top, in the oven or in a slow cooker.

Similar recipes include Bhuna Kitchari with 5 Lentils, and Bengali Vegetable Kitchari.

Are you looking for Kitchari recipes? Browse them here. Have a look at our rice recipes amd eexplore the Urad recipes. Our Indian recipes are here, and Indian Essentials here. Or browse all of our Early Autumn dishes.

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Red Rice with Adzuki Beans Congee

Japan, Korea, China and India have versions of congee, a long-cooked rice porridge. It is delicious and a wonderful winter dish.

After yoga today was a surprisingly good breakfast of red rice cooked, congee style, with azuki beans, topped with some sesame salt quickly made, spring onions, umaboshi plums, toasted sesame oil and some radicchio finely chopped. At other times there are other toppings.

This is a warming dish, great any time of the day – and especially good on a cold winter’s day.

On the stove top it can take 4 hours to cook, and I love congee cooked in a traditional Chinese clay pot. The flavour is quite different cooked this way. However, this time it was cooked overnight in the rice cooker on the slow cooker setting. Ready at 5am, it stayed warm until I was ready for it after yoga.

Similar recipes include Adzuki Bean and Parsley Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.

Are you looking for rice recipes? Browse our collection. We also have Japanese recipes. Our Adzuki Bean recipes are here. Or browse all of our Early Winter dishes.

You might also like to read How to Make Congee.

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Rosamatta Rice, the Red Rice of Kerala | Puzhukkalari | Chambaavari

Delicious nutty rice

Rosa Matta rice is a secret from Kerala, India. A wonderfully healthy, unpolished rice with a unique pinkish colour and a wonderful nutty taste.

No matter where you go in Kerala this rice is always an option, even in Punjabi restaurants! 🙂 I believe it is a relatively cheap rice*** at least in comparison to other rices exported from India, but it is served everywhere, from corner local cafe to top hotels. It is so well suited to dishes from Kerala, flavoured beautifully with coconut.

You might like to browse our Kerala dishes, or all of our Indian recipes. Explore our Indian Essentials, a set of helpful information for cooking Indian dishes.

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