Miso Rice with Vegetables
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We love miso rice and its a great no fuss backup recipe if you’ve got vegetables that need eating! Recipe adapted from Food.com
You’ll need 1 saucepan
Serves 4
Ingredients (when in italics available from the van)
200g short grain brown rice (80p)
1 1/2 tablespoons miso paste
450ml water or veg stock (approx 7p if using bouillon)
1/2 inch fresh ginger peeling and finely chopped
4 tablespoons sesame seeds to serve (approx 15p)
Total cost from Incredible Bulk approx £1.02/ £0.26 pp
Method
Dissolve miso into water or veg stock and place in saucepan, add ginger and rinsed rice. Bring to boil and then simmer for 40 mins until rice is cooked and stock is absorbed.
While rice is cooking prepare your vegetables - chop vegetables into small bite sized pieces and fry or steam to cook. Once cooked coat with miso paste.
Once all is cooked bring rice and vegetables together and sprinkle with sesame seeds.
Zero Waste Tips
This is a great recipe to use up vegetables left in the fridge.
If you cook extra rice make sure you cool quickly and store in fridge, you can then eat next day - make sure you heat thoroughly and well before eating.
Find miso paste in glass jar and reuse jar once finished for refills or recycle.