Serves 4
1 cup brown rice
2 cups fresh pineapple, cut small
1/2 cup milk
1 sachet miso soup powder
2 tsp fresh ginger (grated)
1 lime
1/2 cup shredded carrots
2 small bok choy, diced (if you can't get any finely shredded cabbage works well)
1/2 cup shelled edamame
1/2 bunch spring onions
1 tbsp chilli/ginger jam available here
Cook rice as per instructions.
In a food processor blend 1 cup of pineapple with the milk until smooth.
Pour the purée in to a large deep pan, add the miso, ginger and juice from 1/2 the lime. Simmer over low heat until the miso dissolves without lumps.
Add the carrots, bok choy and edamame. Simmer for 3 mins.
Add the rice to the pan and mix well to coat. Simmer for 3 mins.
Remove from heat and add the remaining pineapple.
Garnish with green onions and wedges from the remaining lime.
1 cup brown rice
2 cups fresh pineapple, cut small
1/2 cup milk
1 sachet miso soup powder
2 tsp fresh ginger (grated)
1 lime
1/2 cup shredded carrots
2 small bok choy, diced (if you can't get any finely shredded cabbage works well)
1/2 cup shelled edamame
1/2 bunch spring onions
1 tbsp chilli/ginger jam available here
Cook rice as per instructions.
In a food processor blend 1 cup of pineapple with the milk until smooth.
Pour the purée in to a large deep pan, add the miso, ginger and juice from 1/2 the lime. Simmer over low heat until the miso dissolves without lumps.
Add the carrots, bok choy and edamame. Simmer for 3 mins.
Add the rice to the pan and mix well to coat. Simmer for 3 mins.
Remove from heat and add the remaining pineapple.
Garnish with green onions and wedges from the remaining lime.
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