Miso Me Red Rice

[donotprint] I’m totally digging rice at the moment; definitely the grain of the minute Smile

Short grain brown basmati is my rice of choice – the carrot coconut ginger rice dish from a couple of weeks back has been repeated a couple of times since! Totally awesome super simple dish.

I decided to mix it up a little and picked up some red and wild rice at the weekend. First up was the red mixed of course with a little of the short grain brown basmati just to play it safe. Mixed up with some of my favourite ingredients I ended up with a wonderful protein packed dinner that looked as good as it tasted!

I love meals that are loaded with an array of colours notably orange…orange of the pumpkin variety! In the mix went some edamame, sautéed tofu cubes, roasted pumpkin, fresh coriander served up with a generous sprinkling of toasted sesame seeds.

As much as I loved the slightly nuttier texture of the red rice it was the dressing that really won me over. I finally got around to purchasing some miso…I know can you believe I hadn’t tried it let alone cooked with it up until now. That is unless I’ve tried it unknowns to me!??

I picked up some sweet white miso (made from soya beans and rice)  at the weekend and when I opened the jar I was totally surprised by the texture. It was a hell of lot thicker than I anticipated. I guess I was expecting something a little more drippy….comparable to tahini. Whisked up with some rice wine vinegar, orange juice, and agave syrup…

Totally love it! Granted the miso was combined with a fair few other ingredients but it bestowed a wonderful sweet saltiness to the dressing and made it a little on the creamy side. Stirred up with the rest of the ingredients I made sure to coat as many of those grains of rice as possible.

You might ask yourself why I suddenly decided to try miso somewhat out of the blue? Apart from my love of trying new and interesting ingredients that pack a punch it is thought to….

  • Restore beneficial probiotics to the intestines.
  • Help strengthen the immune system – owing to its restoration of healthy bacteria in the gut!
  • Aid in the digestion and assimilation of other foods in the intestines.
  • It’s high in antioxidants.
  • Contains all essential amino acids; it’s a complete protein.

Be sure to buy a good quality ideally Organic Miso and make use of it rather than letting it sit in the back of the fridge Smile I have another use coming in tomorrow’s What I Ate Wednesday post!

A beautifully fresh meal with lots of yummy flavours and textures. It was most definitely one of those dinners that you fail to set high expectations for which makes it all the more incredible when you dig in.

Have you ever cooked with or made use of miso for dressing dishes? Let me know if there are any must try recipes I need to put on my hit list! [/donotprint]

Tofu Edamame Pumpkin Miso Red Rice


Servings – 1

Preparation Time – 5 minutes

Cooking Time – 35 minutes


Rice and Veggies

  • 1/3 cup (60g) uncooked brown basmati and red rice mixed
  • 1 cup diced pumpkin (skin on!)
  • 1/3 cup shelled edamame beans
  • 1/3 cup diced firm tofu
  • 1 tsp coconut oil
  • 1 heaped tbsp fresh coriander
  • 1 tbsp sesame seeds toasted


  • 1 tbsp sweet white miso
  • 1 tbsp agave syrup
  • 1 tbsp rice vinegar
  • 1.5 tbsp orange juice


  1. Whisk together dressing ingredients and set to once side.
  2. Preheat oven to 180C (350F).
  3. Roast pumpkin on a non stick baking tray for 25-30 minutes; until tender and starting to brown.
  4. Meanwhile cover red and brown rice with boiling water and leave to cook for 30-35 minutes.
  5. Drop edamame beans in to the rice for the last five minutes of cooking.
  6. Sauté tofu in coconut oil over a medium heat, turning cubes to brown on all sides; approximately 6-8 minutes.
  7. Drain rice and beans and mix with cooked pumpkin and tofu.
  8. Pour in dressing and stir well to combine. Stir in half of the toasted sesame seeds along with the majority of fresh coriander, reserving a little to garnish.

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  1. Miso is definitely one of my favourite ingredients. It makes dishes sing. The great thing about miso is that it keeps for a very long time (so it is ok to stash it in your fridge). Once you start using it, it will be hard to live without it. Just a touch can elevate dips, soups, stir fries, etc.

    I have lots of uses for it on my blog: http://tastespace.wordpress.com/tag/miso/
    Off the top of my head, there is a great miso-edamame hummus there, a nacho cashew cheese, an orange cashew cheese, miso gravy, lemon ginger miso soup, miso curry squash soup… so many options!

  2. For so long, for some tragic reason, I thought I did not like miso. Then just a few months ago, I realized I am actually in LOVE with it. I love making a miso “gravy” using 3/4 cup stock, 1/4 cup nutritional yeast, 2 Tbsp spelt flour, 1/4 tsp garlic powder, 1 Tbsp oil and 1 tsp dijon mustard… and then using it as a dip for some homemade baked onion rings. OR, I often make a Maple-Miso marinade for tofu and baked pumpkin using 1/4 cup each miso, maple syrup, tamari, 2 Tbsp rice vinegar and 1 Tbsp sesame oil. Amazing. I’ll definitely be trying this dish out – thanks!

  3. Isa Chandra has a great green goddess garlic dressing that I think you would love. Tahini, fresh herbs and miso. I do it at work for a quinoa salad that always sells right away 🙂

  4. This looks great, I have made some fantastic tacos with miso dressing on sweet potatoes so I think it is right up my alley.