Sweet Miso Rice Recipes

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SWEET MISO RICE



Sweet Miso Rice image

My favorite way to make a simple bowl of rice a little more healthy and filling. If you don't have the same vegetables, just cut up and throw in whatever vegetables you have around...just make sure they're colorful.

Provided by Ennui on Rice

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup rice (preferably Japanese, as it's sticky)
1/2 cup quartered cherry tomatoes
1/2 cup quartered carrot
1/2 cup diced green bell pepper
1 teaspoon rice vinegar
1 tablespoon sweet white miso
soy sauce (optional)

Steps:

  • Cook the rice in a rice cooker, or however you cook your rice.
  • While it's cooking, chop your vegetables.
  • Add a few drops of water to the miso paste to make it more mixable.
  • Combine the rice and vegetables and pour the miso mixture and the vinegar over it.
  • Mix well and serve!

Nutrition Facts : Calories 393.5, Fat 1.3, SaturatedFat 0.3, Sodium 343.3, Carbohydrate 85.5, Fiber 3.7, Sugar 3.6, Protein 8.3

MISO COD WITH EDAMAME RICE



Miso Cod with Edamame Rice image

Cod is a very mild and affordable fish that lends itself well to a variety of seasonings including the umami-rich, sweet-salty miso glaze in this recipe. To complete the meal, we steam sliced carrots in the same pot as the rice while it cooks for a complete one-pot side dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 6-ounce cod fillets
2 tablespoons white miso paste
1 tablespoon plus 1 teaspoon toasted sesame oil
4 teaspoons honey
2 teaspoons grated fresh ginger
1 cup long-grain white rice, rinsed well
Kosher salt
2 carrots, thinly sliced on an angle
1 cup frozen shelled edamame, thawed
2 scallions, sliced
1 tablespoon toasted sesame seeds
Freshly ground pepper

Steps:

  • Preheat the broiler. Place the cod fillets on a foil-lined baking sheet. Stir the miso, 1 tablespoon sesame oil, the honey and ginger in a small bowl until smooth. Rub the cod all over with about 2 tablespoons of the sauce. Arrange flat-side down and spread the remaining sauce over the top of the fillets.
  • Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and 1/2 teaspoon salt. Return to a boil, then stir and reduce the heat to medium low. Add the carrots on top of the rice, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Sprinkle the edamame on top, cover and let stand, 5 minutes.
  • Meanwhile, broil the cod until the sauce is browned and the fish flakes easily with a fork, 6 to 8 minutes, depending on the thickness.
  • Fluff the rice to mix in the carrots and edamame. Add half the scallions and sesame seeds and the remaining 1 teaspoon sesame oil and stir to combine; season with salt and pepper. Divide the rice among plates. Top with the cod and sprinkle with the remaining scallions and sesame seeds.

Nutrition Facts : Calories 450, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 653 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 25 grams, Sugar 10 grams

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE



Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette image

This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.

Provided by Kay Chun

Categories     dinner, lunch, weeknight, grains and rice, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup white or sweet miso
1 1/2 cups basmati or other long-grain rice
4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup low-sodium soy sauce
1/4 cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving

Steps:

  • Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  • On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
  • In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
  • Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

MISO DRESSING



Miso Dressing image

Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 3/4 cup.

Number Of Ingredients 7

3 tablespoons rice vinegar
2 tablespoons miso paste
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1/8 teaspoon ground ginger
1/3 cup canola oil

Steps:

  • In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

MAPLE MISO SWEET POTATO CASSEROLE



Maple Miso Sweet Potato Casserole image

This recipe takes a beloved holiday side dish and gives it a savory twist. -Sara Schwabe, Bloomington, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons tahini
2 pounds sweet potatoes (about 2 large), peeled and cubed
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
2 tablespoons sesame seeds
3 tablespoons butter
3 tablespoons maple syrup
2 tablespoons miso white paste
1 tablespoon rice vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 375°. Place tahini in freezer for 20 minutes. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour and sugar; cut in butter and chilled tahini until crumbly. Stir sesame seeds., Drain potatoes; return to pan. Beat until mashed. Add butter, maple syrup, miso paste, rice vinegar, cinnamon and ginger. Transfer to a greased 13x9-in. baking dish. Sprinkle topping over mixture., Bake, covered, 15 minutes. Uncover, bake until topping is golden brown, 15- 20 minutes.

Nutrition Facts : Calories 386 calories, Fat 15g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 383mg sodium, Carbohydrate 60g carbohydrate (32g sugars, Fiber 6g fiber), Protein 5g protein.

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