Thursday, 7 March 2013

Miso Brown Rice and Chicken Salad

I still love anything Japanese, I just don't get around to making too much Japanese food any more. This was a revival of the miso and it was delicious, it's healthy with the brown rice and broccoli and very tasty too.

Miso Brown Rice and Chicken Salad (from Good Food Magazine August 2010)
(Serves 2)

120g brown basmati rice
2 skinless chicken breasts, cooked
140g sprouting broccoli
4 spring onions, cut into diagonal slices
1 tbsp toasted sesame seeds

For the dressing
2 tsp miso paste
1 tbsp rice vinegar
1 tbsp mirin
1 tsp grated ginger

Cook the rice following the pack instructions, adding the broccoli for the last 3 mins, then drain and cool under running water.

For the dressing, mix the miso, rice vinegar, mirin and ginger together.

Divide the rice  and broccoli between two plates and scatter over the spring onions and sesame seeds. Slice the chicken breast and place the chicken slices on top. To finish, drizzle over the dressing.

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