It might be a little late in the season for green beans but I can still find them at the farmer’s market and it’s one of my favourites so here it is in my new go to dish. It is a dish which ties the late summer together with the new autumn for me; I’ve mixed in warmer and earthier flavours through the rice and miso paste whilst keeping it fresh with lightly cooked green vegetables. There is no pretending that this dish is not inspired by Asian flavours and although I’ve never been to this part of the world I always find myself drawn to the ingredients which stems from that part of the world. Miso paste is quite a new discovery and addition to my cooking but I have fallen in love with the saltiness of the brown rice miso paste which now has its own place in the fridge. The fact that it is fermented is an added bonus for me as I try to add more fermented foods to my diet for a healthier gut. Be careful though not to overeat on this yummy paste as its quite high in sodium, like salt, but this also makes it a great substitute to this kitchen staple but with more flavour.

Even though this recipe might have an ingredient or two that you don’t usually keep in your kitchen I assure you that this is a fool proof dish that can become a staple in any household. It is very quickly put together and brings lots of flavour to the table. It tastes great paired with some baked smoked tofu or tempeh which can cook away in the oven whilst you prepare this recipe. It also tastes great cold in the lunch box and this is always welcome I think. Enjoy!

PORTIONS: 3-4 portion  /  TIME: 35 min

3/4 cup red or wild rice + 1 1/2 cup water + 1 tbsp tamari
250 g fine green beans
250 g tenderstem broccoli
150 g frozen or shelled peas
5 spring onions
3 tbsp pumpkin seeds
2 tbsp sesame seeds

 

2 tbsp brown rice miso paste
1 lime, rind and juice
2 tbsp toasted sesame oil
1-2 cloves garlic (depending on preference)
Black pepper
1-3 tbsp water

Rinse the rice until water runs through clear. Drizzle a little oil in a saucepan and stir the rice in it on medium heat for a minute. Add water and tamari and place lid on the pan. Bring to a boil and then reduce to a simmer. When all water has evaporated take off the heat.

Make the dressing by placing miso paste, sesame oil, minced garlic, lime juice and rind, black pepper and a little water in a cup and mix together. If the dressing seems too thick simply add a little water.

Remove ends of the beans and broccoli. If using frozen peas, take them out of the freezer and set aside. Fill a saucepan halfway with water and bring to a boil, when boiling reduce heat to low and place broccoli and green beans in it. After 5-10 min the vegetables should be tender (but not soft), add the peas for a minute before draining.

Chop the spring onions into small ringlets.

When the rice is ready, vegetables tender, spring onions chopped and dressing has been made layer the components on a serving dish. Drizzle the dressing over the top and sprinkle with seeds.


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