California Donburi

• California Donburi
• 2 cups short grain brown rice
• 1 1/2 cups dried mung beans, rinsed
• 1/2 cup peanuts, chopped
• 1/2 cup green onions, chopped
• 1 cup radishes, chopped
• 1 1/2 cups carrots, chopped
• 2 avocados
• 1/2 sunflower seeds
• 1 tablespoon tahini or peanut butter
• 1/4 cup rice vinegar
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons miso
• 2 tablespoons toasted sesame oil
• 1 tablespoon grapeseed oil
• Quick Pickled Asian Cucumers
• 1-2 Cucumbers, washed and thinly sliced
• 1/3-1/2 cups rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 pinch red pepper flakes

1. Bring 5 c. of water to boil, and cook the dried mung beans for 20 minutes over medium heat. Taste to make sure they are cooked all the way through, then drain and let cool.
2. Slice the green onions, then chop them roughly, and incorporate the peanuts and continue to chop. When the mung beans are cool, combine the onion peanut mixture with the beans and add 2 tbs of the dressing and mix. Set aside to add to the rice. Chop the radishes, carrots and avocado and whatever vegetable your heart desires.
3. When all of the ingredients are prepped, put heaping cupful of rice in a bowl and arrange the toppings on the rice, drizzle dressing and sunflower seeds on last. Voila!
4. For the dressing, combine the tahini, miso, ginger, vinegar and oils and mix well.
5. Mix all of the ingredients except for the cucumbers in a bowl. Once mixed, add the cucumbers, turn them a few times in the liquid and set aside while you prep the rest of the Donburi (or if you like them extra cold, store them in the fridge).

california, short grain brown rice, beans, peanuts, green onions, radishes, carrots, avocados, sunflower seeds, tahini, rice vinegar, fresh ginger, miso, sesame oil, grapeseed oil, asian cucumers, cucumbers, rice vinegar, sesame oil, brown sugar, red pepper

Taken from food52.com/recipes/29745-california-donburi (may not work)