Friday 28 September 2018

Broccoli and Brown Rice Salad with Miso Dressing

Broccoli and Brown Rice Salad with Miso Dressing

Let me start off today's recipe post by fully acknowledging that a Broccoli and Brown Rice Salad may be a step too far for some. Let's be honest- it completely conforms to the traditional vegan stereotype, which isn't something that I like to do because I'm all about challenging those views that this way of eating revolves around boring "rabbit food" (don't worry, there won't be a "How to Tie-Dye" post coming soon!). That said, Halo Eats does reflect the way that I eat and for that reason, I couldn't not share this recipe. I love this simple yet delicious dish, which is one I've been enjoying for years. It's a good way to use up leftover brown rice but as I enjoy this so much, I tend to increase the quantity of brown rice when cooking on curry night and then have this as a salad for lunch the following day. That said, it also works well warm. It's really all about the miso dressing, which really packs a flavour punch-  I'm sure you'll find it as addictive as I do & return to this recipe time & time again.

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for eye health

Serves 2

1- 1 & 1/4 cups cooked brown rice
1 head broccoli (300g), cut into florets
1/2 tsp sesame seeds

For the dressing:
1 tbsp miso paste
1 tbsp maple syrup
2 tbsp sesame oil
Juice of a lime
1/2 inch piece fresh ginger, grated
1 tsp tahini
Pinch chilli flakes

1) Steam the broccoli for approximately 5-6 minutes, until cooked but still crunchy.
2) Meanwhile, make the dressing by whisking together the miso paste, maple syrup, sesame oil, lime juice, ginger, tahini and chilli flakes.
3) Divide the brown rice between two bowls and top each equally with the broccoli. Drizzle each equally with the miso dressing and sprinkle with sesame seeds before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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