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Miso Vegetables Pilaf Recipe

written by Jacqueline Alwill

vegetarian gluten-free Recipes eatwell

Try Jacqueline Alwill's Japanese-inspired Miso Vegetables Pilaf

Credit: Jacqueline Alwill

Miso is one of my favourite fermented foods which I use often in marinating fish, in dressings and as a simple snack as a soup with seaweed. It only seemed fair to try it out in a more Asian-fusion-style pilaf. I think it’s an absolutely winning combination.

Serves: 4

Ingredients

Method

  • 2 tbsp coconut oil or butter
  • 1 (180g) brown onion, peeled & finely chopped
  • 2 cloves garlic, peeled & finely chopped
  • 3 stalks (260g) celery, diced
  • 3 carrots (220g), trimmed & diced
  • 4 cups vegetable stock
  • 1 cup basmati rice
  • 3 tbsp miso paste
  • 1 bunch Asian greens such as bok choy, trimmed & leaves separated
  1. Heat large saucepan on medium heat, add oil or butter, onion and garlic and cook covered for 5 mins.
  2. Add celery, carrots, stock, rice and miso, bring to boil then reduce heat to low and cook 30–35 mins.
  3. Add bok choy and cook further 5 mins, then serve.




  

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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