Rice Bowl with Grilled Veggies and Miso Gravy
A meal in a bowl is comfort food at its finest. Chances of leftovers are rare, but this delicious meal is equally excellent for lunch the following day.
1 cup (250 mL) vegetable stock
2 Tbsp (30 mL) light miso paste
2 Tbsp (30 mL) coconut oil
2 tsp (10 mL) sesame oil
2 tsp (10 mL) maple syrup
1 tsp (5 mL) chili paste
1 large garlic clove, smashed and finely minced
1 tsp (5 mL) peeled and grated ginger root
Freshly squeezed juice from 1 lemon
2 Tbsp (30 mL) spelt flour
1/4 cup (60 mL) water
1 large yellow bell pepper, seeded and quartered
1 large zucchini, diagonally sliced into 1/4 in (0.5 cm) rounds
1/4 lb (125 g) asparagus spears
2 large tomatoes, thickly sliced
1/2 bunch green onions, trimmed
3 cups (750 mL) cooked brown jasmine rice
1 bunch cilantro, chopped
1 Tbsp (15 mL) sesame seeds
Combine stock, miso, coconut and sesame oils, maple syrup, chili paste, garlic, ginger, and lemon juice in medium-sized saucepan. Whisk together to blend. Heat until just about boiling.
In separate bowl, combine flour and water and whisk to blend. Gradually whisk into warmed stock and continue to cook, stirring constantly, until gravy is thickened. Cover and set aside while preparing remaining ingredients.
Lightly brush pepper, zucchini, asparagus, tomatoes, and green onions with oil and grill on preheated barbecue grill until slightly golden but still crisp.
To serve, place 3/4 cup (180 mL) cooked rice in the centre of 4 deep serving bowls. Pour a ladle of warm gravy over top of each. Top each with grilled vegetables, cilantro, and sesame seeds.
Serves 6.
Each serving contains: 265 calories; 7 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 39 g carbohydrates (5 g sugars, 5 g fibre); 377 mg sodium
source: "Fabulous Fermented Foods", alive #360, September 2012
Rice Bowl with Grilled Veggies and Miso Gravy
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
