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Vegetable-Rice Bowl with Miso Dressing

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.

Recipe information

  • Yield

    serves 4

Ingredients

For the rice bowl

1

cup dried red azuki beans

Coarse salt

2

cups short-grain brown rice

3

1/4 cups water

1

/2 butternut squash, peeled, seeded, and cut into 1/2-inch-thick pieces (4 cups)

14

ounces (1 package) firm tofu, halved and cut into 1/2-inch-thick triangles

1

/4 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

1

/4 cup low-sodium tamari

soy sauce

1

/4 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 1/2 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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Meanwhile, place rice in another saucepan; add the 3 1/4 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.

    Step 3

    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.

    Step 4

    Meanwhile, make the miso dressing: Process ginger, miso, tamari, and the 1/4 cup water in a food processor until smooth. With machine running, gradually add oil, and process until combined. Transfer to a small bowl.

    Step 5

    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.

    Step 6

    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.

  2. Nutrition Information

    Step 7

    (Per Serving)

    Step 8

    Calories: 808

    Step 9

    Saturated Fat: 2g

    Step 10

    Unsaturated Fat: 5g

    Step 11

    Cholesterol: 0mg

    Step 12

    Carbohydrates: 142g

    Step 13

    Protein: 34g

    Step 14

    Sodium: 1491mg

    Step 15

    Fiber: 18g

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