Miso Sesame Brown Rice with Kimchi

Brown rice is one of my favourite, super versatile whole grains (along with millet, buckwheat and quinoa) and this Miso & Sesame version is always a winner!

Adding Kimchi to serve gives it a kick and your gut lots of goodness but it works perfectly without it too if you (or your body) is not a fan. This is often my accompaniment to a veggie or tofu stir fry or topped with scrambled eggs.

Makes 3 Serves

Cook Time - 5 mins

Equipment - Cooktop

Ingredients

• 2 cups Brown Rice, cooked

• 4 tbsp Miso, thinned out with hot water

• 6 tbsp Roast Sesame seeds

• ¼ cup Kimchi

Method

1. Combine Miso with warm water (not boiling, to keep it’s nutritional value intact)

2. Stir through warm rice

3. Add roast Sesame seeds

4. Top with Kimchi & Enjoy!

Tips

• Tips - I like to batch cook rice and split it up into different flavours

• Variations - Sesame or chilli oil is another wonderful addition! As are fried shallots. You could also swap out the brown rice for red rice, black rice, wild rice, quinoa, millet, buckwheat etc.

• Store refrigerate in airtight container for up to 4 days or omit the kimchi and freeze

Nutrition