Brown Rice With Miso Rice Cooker Recipes

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.

Steps:

• Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well.
• Meanwhile, steam the broccoli for 4-5 mins until tender. Run under very cold water, drain thoroughly and pat dry. In a small bowl, mix the miso, ginger, vinegar, honey, sesame oil and seasoning.
• Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through. Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together. Spoon the spicy prawns on top, scatter over the remaining chilli and serve.

Steps:

• Spray your rice cooker pot with a non-stick cooking spray. This works wonders at keeping your rice from sticking and burning.
• Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water.
• Add salt to taste.
• On a cutting board, press the flat edge of a knife on the cloves of garlic to squash them. Remove and discard the papery skin and drop the smashed cloves into the cooker.
• Add olive oil.
• Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).

Steps:

• Cook the rice following the pack instructions, then drain and keep warm. While it's cooking, place the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, place a lid on and let sit for 15 mins. When cooked through, cut into slices.
• Boil the broccoli until tender. Drain, rinse under cold water and drain again.
• For the dressing, mix the miso, rice vinegar, mirin and ginger together.
• Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.

Steps:

• Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
• Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
• Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
• If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.