Brown Rice Salad with Green Miso Dressing

Brown Rice Salad with Green Miso Dressing

Avocado and brown rice is one of my favourite ingredient combinations.  This week's recipe by the lovely Lizzie Hewson is quick and easy to cook for dinner during the week, and is a great dish for entertaining because all of the ingredients can be prepared in advance.  It's also a fabulous way of using up left over rice- I like it when things are easy!  

Brown rice is rich in nutrients, it is basically white rice that has been unrefined, so still has its hull and bran in tact.  The hull and brand are rich in proteins: thiamine, calcium and magnesium, making brown rice my preferred grain when cooking up rice as a side dish or for a salad.  It is high in fibre, making it easy on the digestive system.  If you're a white rice fan I definitely suggest giving brown rice a go, it's a little more nutty in flavour and your body will certainly feel the difference!  It tastes pretty great too.

With this salad you can add further ingredients, baby spinach and bean shoots also work well.  It is great served up with some grilled chicken if you're after an extra bit of protein.

INGREDIENTS
Serves 2, this recipe can easily be doubled

For the salad-
1 cup cooked, cooled brown rice
300 grams hard tofu, sliced into small rectangles
1 cucumber, cut in lengthways then sliced
Handfull snowpea sprouts
2 tablespoons sesame seeds
½ avocado, sliced
2 tablespoons pickled ginger

For the dressing-
4 tablespoons coriander leaves
2 tablespoon miso paste
6 tablespoon olive oil
2 tablespoon rice wine vinegar
2 teaspoon sesame oil

HOW IT'S DONE
In a dry pan or low oven, toast your sesame seeds until golden adn put aside.

To make the dressing, combine all ingredients into a blender or small food processor and blitz until combined. You can also do this in a pestle and mortar.  You want the dressing to be quite thick but if you’d prefer you can thin it out with 2 tablespoons of water.

Toss ¾ of the dressing, reserving ¼ cup, through the brown rice and divide between two plates. Top with tofu, snowpea sprouts, cucumber, avocado and picked ginger. Sprinkle over toasted sesame seeds and drizzle over remaining dressing.

Recipe by Elizabeth Hewson, Photography by Phu Tang, Styling by Gemma Lush

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