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 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!
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
- Whisk together dressing ingredients and set to once side.
- Preheat oven to 180C (350F).
- Roast pumpkin on a non stick baking tray for 25-30 minutes; until tender and starting to brown.
- Meanwhile cover red and brown rice with boiling water and leave to cook for 30-35 minutes.
- Drop edamame beans in to the rice for the last five minutes of cooking.
- Sauté tofu in coconut oil over a medium heat, turning cubes to brown on all sides; approximately 6-8 minutes.
- Drain rice and beans and mix with cooked pumpkin and tofu.
- 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.