Adzuki Bean and Vegetable Bowl

I'm not into the whole "bowl" craze.  They're a lot of work.  It's all about the aesthetics.  Instagram makes everyone think that all food magically lands in a bowl arranged just so.  Restaurants can do them because they have employees to prep the million little ingredients.  I know; I've done it.  As much as I like prep cooking when I'm getting paid for it, doing it at home for one meal is a pain in the butt and creates a lot of dishes.

This recipe came from not being able to figure out how to use these ingredients any way that isn't a bowl.  It just made more sense to put them over rice as a way to keep them from running all over a plate.  Even a salad would have gotten awkward with the beans.  For a while, it was going to be quinoa, but then I started adding up all the fiber (beans, squash, leafy greens) and decided on plain, old, stick to the gut, short-grain white rice.

If you can't find adzuki beans (try the Asian section if they aren't with the regular beans), red or black beans will work just as well.  I do recommend working from dry for the texture.  Besides, you can use the simmering time to prep everything else.

3/4 C adzuki beans
1 C Calrose (short-grain) rice
*1 small butternut squash
1 portobello mushroom
1 bunch kale (I used lacinato), de-stemmed and chopped
1 Tb black bean sauce
1 Tb rice vinegar
2 Tb soy sauce
vegetable oil

1.  The night before or very early in the morning, start soaking the beans in water to cover by 2 inches.  2 hours out, drain, put in a saucepan with lightly salted water to cover by one inch, and simmer.

2.  1-1/2 hours to mealtime, preheat oven to 375º.  Cut squash in half lengthwise and scoop out seeds and strings.  Place cut-side down on a lined, rimmed baking sheet and roast until easily pierced with a fork, 45 minutes to an hour.  I baked up the last of my tiny, home-grown butternuts, so it didn't take nearly that long.  Allow to rest until touchable, then peel off skin and dice into bite-sized chunks.

3.  25 minutes to mealtime, start the rice.  Rinse in a sieve and place in a small saucepan with water to cover by one inch.  Bring to a low boil, lower heat to a simmer, and cover.

4.  And now the real work begins.  Slice the onion and set aside.  Slice the mushroom into thin slices. Get a medium skillet warming over medium-high heat with a tablespoon of oil in it.  Add mushroom slices and cook until wilted.  Remove, add the chopped greens, and cook until wilted.  Remember, even if they're overflowing the pan when you start, they're going to cook down to about 1/4 the volume.  Remove them to somewhere else.  Add another tablespoon of oil, the black bean sauce, vinegar, and soy sauce.  Heat into a warmed mixture.  If it seems too thick, add a bit of water.  Add back the mushrooms to coat.

5.  To assemble:  Divide the rice between four bowls.  Drain the beans and divide to one side of each bowl.  Place the wilted greens in another quadrant.  Arrange diced squash in the middle.  Line up several strips of mushroom on the side.  Pour any remaining sauce over the bowls, then garnish with the sliced onions.

Difficulty rating  :)