Miso Brown Rice with Black Bean Vegetable Stir-Fry

Miso Brown Rice with Black Bean Vegetable Stir-Fry

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 5, 2017.
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Brown rice is a wholegrain rice, with a mild, nutty flavour which will be infused with the delicious flavour of miso.

Ingredients

MISO BROWN RICE

  • 1 cup Japanese brown rice, rinsed
  • 1½ cups water
  • 2 teaspoons white miso paste
  • 1 teaspoon sesame oil

BLACK BEAN VEGETABLE STIR-FRY

  • 2-3 spring onions, white and light green part only
  • 1 baby bok choy, end trimmed 1cm, rinsed and leaves separated
  • ½ punnet white button mushrooms
  • ½ punnet baby capsicums
  • 1 can black beans, drained and rinsed
  • 3 tablespoons hoisin sauce
  • 1 tablespoon chopped coriander leaves and stalks

SESAME OMELETTE

  • 2 eggs
  • 1 teaspoon sesame oil
  • 2 teaspoons mixed sesame seeds
  • 2 tablespoons water

TO SERVE

  • ¼ cup crispy shallots
  • 2 tablespoons picked coriander leaves
  • 1 spring onion, white and light green part only, thinly sliced on an angle

Steps

  1. Combine all miso brown rice ingredients in a pot, stir to dissolve the miso and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While the rice is cooking, prepare the vegetables. Thinly slice first measure of spring onions, bok choy and mushrooms. Cut capsicums in half lengthways, remove seeds and thinly slice. Set all aside.
  3. Whisk together all sesame omelette ingredients with a pinch of salt in a medium bowl. Heat a drizzle of oil in a large wok or fry-pan on high heat. Add eggs to cover base of wok/ pan and cook for 2–3 minutes, until set.
  4. Remove from wok/pan and roughly chop into strips. Wipe out wok/pan and return to high heat with a drizzle of oil.
  5. Stir fry spring onions, mushrooms and capsicum for about 2-3 minutes, until soft. Add all remaining stir-fry ingredients, mix to combine and stir fry for about 2 minutes, until beans are warmed and bok choy has wilted.
  6. spoon ¾ cup cooked miso brown rice per person into each bowl. Top with black bean vegetable stir-fry and strips of sesame omelette. Sprinkle over crispy shallots, coriander leaves and remaining spring onion.

Nutritional Information

Energy 2112 kj
505 kcal
Protein 22.0g
Carbohydrate 72.8g
Fat 13.3g