Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Skillet Vegetable Bowl
Serves 4 Starters and mains
Ingredients
- 190g brown rice, rinsed well and drained
- 75g white miso
- 1tbsp soy sauce
- 1 garlic clove, grated
- 2tbsp extra virgin olive oil
- 225g small mixed-colour carrots, scrubbed
- 225g small Japanese turnips, scrubbed and halved
- 225g small radishes, scrubbed
- 2 small avocados, stoned and halved
- 1⁄2 bunch Japanese or flat-leaf parsley, leaves picked gomasio or furikake seasoning
Method
Rinse the rice in a small saucepan a few times until the water runs clear. Drain and return the rice to the pan with 360ml water. Bring to the boil. Cover and reduce the heat to medium-low and simmer for 35 minutes, or until the rice is tender and the water is absorbed. Remove from the heat and leave for 5 minutes. Alternatively, cook in a rice cooker according to the instruction manual.
Meanwhile, whisk the miso, 60ml water, soy and garlic together in a small bowl until combined. Set aside.
Heat a large cast-iron frying pan over a medium-high heat. Add the olive oil and the vegetables and cook for 5-8 minutes, stirring occasionally to get an even colour. Add the miso mixture, reduce the heat to medium and cook for 10 minutes, stirring occasionally to ensure the vegetables are evenly coated and crisp-tender.
Serve with the rice, avocado, parsley and a generous sprinkling of seasoning mix.
Advertisement