Sunday, 8 October 2017

Miso Black Rice Bowl

Now that the weather is getting slightly colder, I'm starting to reach for more comforting dishes like this one. I'm not willing to commit to full soup recipes just yet (I don't want to admit defeat on Winter. Ha!) so I'm sharing this miso soup bowl recipe that was inspired by a dish I had at Mildreds Restaurant.

What you'll need:
-1/2 aubergine
-1tsp brown rice miso paste (Clearspring)
-1/2 packet of Clearspring miso soup paste
-20g Mr Organic black rice
-1 large egg
-Fine asparagus
-Fresh herbs - In this instance coriander
-Sesame seeds

How to make:
Pre-heat your oven to 180 fan.

>Start by roasting the aubergine for around 30 mins in the oven - Cut in half and score the flesh of the aubergine (this will help with the steaming cooking process). Brush the aubergine with the brown miso paste, the wrap in tin foil before placing in the oven.

>Place the black rice into a pan of boiling water and boil on a low heat for 30 mins. Drain some of the water off, then top up again with boiling water and add in the miso soup paste. Leave to boil on a low heat still for around 10 minutes. Once cooked, pour the miso soup into a jug so it's easier to pour into the bowl and also over the aubergine.

>Place the egg into a pan of boiling water and cook for 5-6 minutes. Add in the asparagus half way through to cook.

>Once all the elements have cooked, place them into a bowl. Sprinkle over some sesame seeds and herbs and serve.

Lovely dish for those meat free Monday's or just if you fancy something healthy and comforting.


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