Miso Fried Walnut Rice
Serves
6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the sauce:
2 tbsp extra virgin olive oil
2 tbsp sriracha sauce
3 tbsp tamari sauce
2 cloves garlic, minced
1 tbsp root ginger, grated
2 tbsp miso paste
2 tbsp extra virgin olive oil
2 tbsp sriracha sauce
3 tbsp tamari sauce
2 cloves garlic, minced
1 tbsp root ginger, grated
2 tbsp miso paste
For the rice:
17.6 oz (500 g) brown rice
1 cup (120 g) walnuts
1 head broccoli, separated into florets
1 tbsp extra virgin olive oil
3 oz (85 g) shiitake mushrooms, chopped
1 white onion, chopped
2 tsp vegan butter
1 tbsp miso paste
4 (green onion) spring onion, sliced, for garnish
17.6 oz (500 g) brown rice
1 cup (120 g) walnuts
1 head broccoli, separated into florets
1 tbsp extra virgin olive oil
3 oz (85 g) shiitake mushrooms, chopped
1 white onion, chopped
2 tsp vegan butter
1 tbsp miso paste
4 (green onion) spring onion, sliced, for garnish
Nutrition
(Per Serving)
Calories
518
Fats
31 g
Protein
14 g
Carbs
54 g
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Cook rice according to package instructions.
- Combine all sauce ingredients in bowl, whisk to combine, and set aside.
- Blitz walnuts in blender to make crumble-like texture, being careful not to overprocess.
- Place broccoli florets on baking sheet and bake in oven until starting to brown (about 7 to 9 minutes). Remove from oven and set aside.
- Heat olive oil in large pan over medium-high heat, add mushrooms and onion, and cook for 6 to 7 minutes. Add in butter, miso paste, and walnuts, and stir until combined.
- Next, add in cooked brown rice and broccoli. Reduce heat to medium and continue cooking for 2 to 3 minutes.
- Add in sauce and toss everything together. Garnish with spring onions and serve.