Vegetable-Rice Bowl with Miso Dressing

• 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
• 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
• 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

1. Prepare the rice bowl: Place beans in a bowl; add enough water to cover by about 2 inches.
2. Let soak overnight in the refrigerator.
3. Drain beans, and rinse under cold running water; drain again.
4. Transfer to a medium saucepan.
5. Cover with water by about 2 inches, and bring to a boil.
6. 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.
7. Drain.
8. Meanwhile, place rice in another saucepan; add the 3 1/4 cups cold water and a large pinch of salt.
9. Bring to a boil, stir once, and reduce heat.
10. Simmer, covered, until rice is tender and has absorbed all liquid, 45 to 50 minutes.
11. Remove from heat, and let stand (covered) 10 minutes.
12. 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).
13. Carefully place squash slices in a single layer in bottom basket.
14. Cover, and steam 10 minutes.
15. Place tofu in a single layer in top basket, and top with greens.
16. Cover, and carefully set atop bottom basket; steam until greens and squash slices are tender, 7 to 8 minutes more.
17. Meanwhile, make the miso dressing: Process ginger, miso, tamari, and the 1/4 cup water in a food processor until smooth.
18. With machine running, gradually add oil, and process until combined.
19. Transfer to a small bowl.
20. Prepare the condiments: In a small bowl, cover seaweed with cool water.
21. Let stand until soft, 10 to 15 minutes.
22. Drain.
23. Toss together daikon and vinegar in another bowl.
24. To serve, fluff rice with a fork and divide among four serving bowls; arrange beans, greens, tofu, squash, and seaweed on top, dividing evenly.
25. Top each bowl with about 1 tablespoon daikon mixture and 2 plums.
26. Drizzle with dressing, and sprinkle with gomashio.
27. (Per Serving)
28. Calories: 808
29. Saturated Fat: 2g
30. Unsaturated Fat: 5g
31. Cholesterol: 0mg
32. Carbohydrates: 142g
33. Protein: 34g
34. Sodium: 1491mg
35. Fiber: 18g

beans, salt, shortgrain brown rice, water, butternut squash, firm tofu, mixed greens, fresh ginger, white miso, tamari, soy sauce, water, sesame oil, daikon radish, vinegar, gomashio

Taken from www.epicurious.com/recipes/food/views/vegetable-rice-bowl-with-miso-dressing-394066 (may not work)