Brown Rice Miso Salad
• Soaking rice overnight improves texture and shortens cook time. • This salad can be served warm or cold. • Store dressing separately for best texture if meal prepping. Health Benefits: Brown rice provides complex carbohydrates and fiber that support steady energy and blood sugar stability. Miso contributes fermented compounds that may support gut microbiome health, while vegetables add antioxidants, vitamin C, and phytonutrients that support metabolic and immune health. Sesame oil and olive oil provide healthy fats that support satiety and nutrient absorption.
1 steps, about 35 minutes
-
01Add brown rice, water, and vegetable bouillon cube to a pot. Bring to a boil. 2. Reduce heat, cover partially, and simmer for about 20 minutes until rice is tender. 3. Remove from heat, cover, and let sit for 5 minutes, then fluff with a fork. 4. In a bowl, whisk together lime juice, olive oil, miso paste, ginger, sesame oil, soy sauce, rice vinegar, onion powder, and black pepper until smooth. 5. Add cooked rice, snap peas, bell pepper, and red onion to a large bowl. 6. Pour dressing over the salad and toss until evenly coated. 7. Taste and adjust seasoning as needed. 8. Top with sesame seeds and lime wedges if using and serve.
• Soaking rice overnight improves texture and shortens cook time. • This salad can be served warm or cold. • Store dressing separately for best texture if meal prepping. Health Benefits: Brown rice provides complex carbohydrates and fiber that support steady energy and blood sugar stability. Miso contributes fermented compounds that may support gut microbiome health, while vegetables add antioxidants, vitamin C, and phytonutrients that support metabolic and immune health. Sesame oil and olive oil provide healthy fats that support satiety and nutrient absorption.
No notes yet.