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)
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.