Miso is one of my favourite fermented foods which I use often in marinating fish, in dressings and as a simple snack as a soup with seaweed. It only seemed fair to try it out in a more Asian-fusion-style pilaf. I think it’s an absolutely winning combination.
Serves: 4
=R1=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp coconut oil or butter
- 1 (180g) brown onion, peeled & finely chopped
- 2 cloves garlic, peeled & finely chopped
- 3 stalks (260g) celery, diced
- 3 carrots (220g), trimmed & diced
- 4 cups vegetable stock
- 1 cup basmati rice
- 3 tbsp miso paste
- 1 bunch Asian greens such as bok choy, trimmed & leaves separated
Method
- Heat large saucepan on medium heat, add oil or butter, onion and garlic and cook covered for 5 mins.
- Add celery, carrots, stock, rice and miso, bring to boil then reduce heat to low and cook 30–35 mins.
- Add bok choy and cook further 5 mins, then serve.
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