Think of
this recipe as a basic formula for making rice bowls, and then vary the beans
(use canned ones to save time), squash, and greens, as desired.
FOR
THE RICE BOWL
- 1 cup dried red azuki beans
- Coarse salt
- 2 cups short-grain brown rice
- 3¼ cups water
- ½ butternut squash, peeled, seeded, and cut into ½-inch-thick pieces (4 cups)
- 14 ounces (1 package) firm tofu, halved and cut into ½-inch-thick triangles
- ¼ pound mixed greens, such as kale, chard, and beet greens (8 cups), stemmed, leaves chopped
FOR
THE DRESSING
- 1 piece (1 inch) fresh ginger, peeled and coarsely chopped
- 2 tablespoons plus 2 teaspoons white miso
- ¼ cup low-sodium tamari soy sauce
- ¼ cup water
- 1 tablespoon plus 1 teaspoon toasted sesame oil
FOR
THE CONDIMENTS
- 2 tablespoons dried arame or wakame (seaweed)
- 1 daikon radish, peeled and finely grated (about ½ cup)
- 2 teaspoons ume plum vinegar or seasoned rice vinegar
- 8 umeboshi plums, halved and pitted (optional)
- Gomashio (sesame seeds dotted with salt) or toasted sesame seeds
Method :
- Prepare the rice bowl: Place beans in a bowl; add enough water to cover by about 2 inches. Let soak overnight in the refrigerator. Drain beans, and rinse under cold running water; drain again. Transfer to a medium saucepan. Cover with water by about 2 inches, and bring to a boil. Reduce heat; simmer, stirring occasionally, until tender, about 30 minutes, seasoning with 1 teaspoon salt halfway through and adding more water, if necessary, to keep beans covered. Drain.
- Meanwhile, place rice in another saucepan; add the 3¼ cups cold water and a large pinch of salt. Bring to a boil, stir once, and reduce heat. Simmer, covered, until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat, and let stand (covered) 10 minutes.
- Place the bottom basket of a large 2-tiered bamboo steamer in a wok or large pan filled with about 1 inch of simmering water (the water should just reach to bottom of basket; alternatively, use two pans fitted with steamer inserts). Carefully place squash slices in a single layer in bottom basket. Cover, and steam 10 minutes. Place tofu in a single layer in top basket, and top with greens. Cover, and carefully set atop bottom basket; steam until greens and squash slices are tender, 7 to 8 minutes more.
- Meanwhile, make the miso dressing: Process ginger, miso, tamari, and the ¼ cup water in a food processor until smooth. With machine running, gradually add oil, and process until combined. Transfer to a small bowl.
- Prepare the condiments: In a small bowl, cover seaweed with cool water. Let stand until soft, 10 to 15 minutes. Drain. Toss together daikon and vinegar in another bowl.
- To serve, fluff rice with a fork and divide among four serving bowls; arrange beans, greens, tofu, squash, and seaweed on top, dividing evenly. Top each bowl with about 1 tablespoon daikon mixture and 2 plums. Drizzle with dressing, and sprinkle with gomashio.
per
serving: 808
calories; 2 g saturated fat; 5 g unsaturated fat; 0 mg cholesterol; 142 g carbohydrates;
34 g protein; 1491 mg sodium; 18 g fiber
Tags:
Lunch