Miso Walnut, Mushroom & Broccoli Brown Rice - Fit Men Cook
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Author:

Kevin Curry

Miso Walnut, Mushroom & Broccoli Brown Rice

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Miso Walnut, Mushroom & Broccoli Brown Rice

Ingredients for 5 servings

* Optional Substitution Note

  •  Sauce
    • 1 1/2 tablespoons avocado oil
    • 2 – 3 tablespoons sriracha or red chili garlic sauce, more/less to taste
    • 3 tablespoons low sodium tamari or soy sauce
    • 4 garlic cloves, minced
    • 1 tablespoon fresh ginger, grated
    • 1 1/2 tablespoons miso paste
  • 2 cups broccoli florets
  • 3 cups brown rice, cooked
  • 1  1/2 tablespoons avocado oil (or olive oil)
  • 2 cups chopped shiitake mushroom
  • 1/2 medium (white) onion, diced
  • 2 teaspoons vegan butter
  • 1 tablespoon miso paste
  • 1 cup crushed raw walnuts
  • Garnish
    • green onion

Steps

Step 1

Cook rice according to instructions given then set aside. As a time saver, consider using frozen brown rice.

Step 2

Mix together the ingredients for the sauce, set aside.

Step 3

Set oven to broil (~500-550F).

Step 4

Place broccoli florets on a baking tray, spray with avocado oil, then broil for 5 – 7 minutes or until the edges of the broccoli are seared. Set aside.

Step 5

Place a large nonstick wok (or skillet) on meedium high heat. Once hot, add oil, mushrooms and onions. Cook together for 6 – 8 minutes or until the onions have turned slightly translucent and the edges of the onion and mushroom have seared.

Step 6

Add the vegan butter and the miso paste and continuously toss the mushrooms so that it melts all over of the mixture. Fold in the rice and the broccoli. Toss and reduce heat to medium.

Step 7

Pour in the sauce and toss everything together. Garnish with green onion.

Step 8

Enjoy!

Miso Walnut, Mushroom & Broccoli Brown Rice

Kevin Curry

5.0 (3 reviews)
Print RecipePin RecipeCollection/favs?
Prep 5min
Cook 15min
Total 20min
Category High Carb
Calories 470

INGREDIENTS

  •  Sauce
    • 1 1/2 tablespoons avocado oil
    • 2 – 3 tablespoons sriracha or red chili garlic sauce, more/less to taste
    • 3 tablespoons low sodium tamari or soy sauce
    • 4 garlic cloves, minced
    • 1 tablespoon fresh ginger, grated
    • 1 1/2 tablespoons miso paste
  • 2 cups broccoli florets
  • 3 cups brown rice, cooked
  • 1  1/2 tablespoons avocado oil (or olive oil)
  • 2 cups chopped shiitake mushroom
  • 1/2 medium (white) onion, diced
  • 2 teaspoons vegan butter
  • 1 tablespoon miso paste
  • 1 cup crushed raw walnuts
  • Garnish
    • green onion

INSTRUCTIONS

  1. Cook rice according to instructions given then set aside. As a time saver, consider using frozen brown rice.

  2. Mix together the ingredients for the sauce, set aside.

  3. Set oven to broil (~500-550F).

  4. Place broccoli florets on a baking tray, spray with avocado oil, then broil for 5 – 7 minutes or until the edges of the broccoli are seared. Set aside.

  5. Place a large nonstick wok (or skillet) on meedium high heat. Once hot, add oil, mushrooms and onions. Cook together for 6 – 8 minutes or until the onions have turned slightly translucent and the edges of the onion and mushroom have seared.

  6. Add the vegan butter and the miso paste and continuously toss the mushrooms so that it melts all over of the mixture. Fold in the rice and the broccoli. Toss and reduce heat to medium.

  7. Pour in the sauce and toss everything together. Garnish with green onion.

  8. Enjoy!

Nutrition per serving

Calories470cal
Protein12g
Fats28g
Carbs45g
Sodium1200mg
Fiber7g
Sugar5g
5.0
(Based on 3 reviews)

Reviews

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Rate the recipe:

5.0 (3 reviews)

Details

Prep 5min
Cook 15min
Total 20min

Nutrition per serving

Calories470cal
Protein12g
Fats28g
Carbs45g
Sodium1200mg
Fiber7g
Sugar5g
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