BROWN RICE MISO RECIPES
BROWN RICE WITH MISO (RICE COOKER) RECIPE - FOOD.COM
From The Ultimate Rice Cooker Cookbook. You may use short, medium, or long grain brown rice in this dish. The authors call for a 6 cup rice cooker, but I've had no problem using a 3 cup model. Cook time includes resting time after the cycle finishes.
Total Time 1 hours 22 minutes
Prep Time 2 minutes
Cook Time 1 hours 20 minutes
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve the miso in 1/4 cup of the water.
- Combine the dissolved miso and remaining ingredients in the rice cooker bowl.
- Set the machine for the regular or brown rice (if you have one) cycle.
- When the machine switches to 'keep warm', set a timer for 15 minutes.
- After 15 minutes, fluff the rice with the plastic paddle or a wooden spoon.
- Discard the ginger and serve, or leave on the 'keep warm' setting for up to 2 hours.
Nutrition Facts : Calories 245.3, FatContent 2.3, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 317.2, CarbohydrateContent 50, FiberContent 2.6, SugarContent 1.1, ProteinContent 5.9
MISO CHICKEN WITH BROWN RICE RECIPE | MYRECIPES
"I do a lot of Asian cooking, and I was looking for another use for miso. In this recipe, the sweetness in the miso blends well with the saltiness of the soy sauce." --CL Reader
Provided by MyRecipes
Yield 4 servings (serving size: 1 1/2 cups)
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done. Remove packets from steamer; let stand 5 minutes. Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.
- Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates. Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.
Nutrition Facts : Calories 344 calories, CarbohydrateContent 40.5 g, CholesterolContent 66 mg, FatContent 3.5 g, FiberContent 5.6 g, ProteinContent 36.9 g, SaturatedFatContent 0.7 g, SodiumContent 998 mg
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