FRIED BROWN RICE WITH MISO AND VEGETABLES

This is a lovely rice side dish we had with our Tempeh in Brown Miso Mushroom Gravy.  But this would be a lovely side dish to any main entree.
2 cups of cooked brown rice
Olive oil
1 large minced shallot
2 minced garlic cloves
3/4 of a cup finely shredded, then chopped, green cabbage
3/4 of a cup finely sliced, then chopped carrot
a big handful of broccoli florets, cut quite small
1 Tblsp. AKA  AMANO  Miso
1 Tblsp.  AMANO Wheat free Tamari Sauce
1 cup of water or vegetable stock
Begin by boiling 2 cups of water, adding in 1 cup of brown rice.  Stir, turn down to minimum, cover and simmer about 50 minutes.  Once cooked set aside.
Heat up a frying pan with about 2-3 Tblsp. Olive oil on medium heat.  Add in the cabbage, carrots, shallots, sauteing and stirring frequently for about 10 minutes.  Add in the broccoli florets, water, Miso, Tamari, stirring to combine.

Cover with a lid, turn down to a low simmer, and simmer about 5 minutes.
Remove the lid, and add in 2 cups of cooked rice, stirring to combine.  Add fresh cracked pepper, and serve hot.

Ina Gawne
author

2 comments on “FRIED BROWN RICE WITH MISO AND VEGETABLES”

  1. That looks and sounds wonderful. I have no idea where to find miso - and don't really know what the flavor should be. I've looked here... We tend to have more Indian and Vietnamese condiments....

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January 11, 2011
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