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Miso vegie pilaf

Miso is one of my favourite fermented foods which I use often in marinating fish, 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!


Gluten free : Vegan (opt)

Serves 4

2 tablespoons coconut oil or butter

1 (180g) brown onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

3 stalks celery (260g), diced

3 carrots (220g), trimmed and diced

4 cups vegetable stock

1 cup basmati rice

3 tablespoons miso paste

1 bunch asian greens such as bok choy, trimmed and separated

Heat a large saucepan on medium heat, add oil or butter, onion and garlic and cook, covered for 5 minutes. Add celery, carrots, stock, rice and miso, bring to the boil then reduce heat to low and cook 30-35 minutes. Add bok choy and cook 5 minutes, then serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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