Spicy Miso Rainbow Vegetable and Baked Brown Rice

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Important: The amount of rice you put really depends on how much you want, I just made a small pot and tossed it all in. Also, do not drizzle the entire container of sauce, as that may turn out way too salty. Do a little and taste it!

It’s dinner time, and I’ve got nothing! Oh no! That’s quite terrible, or not. It’s a perfect time for me to come up with a new dish with just some unused food remains from last week. I love creating recipes with leftovers, because there’s always such a variety.

It’s funny that this is literally the third thing I made today, and I’m not even stressed. That’s because I actually had a really great sleep. I went to bed at the usual 1pm and didn’t wake up until 9:30, or 10 I should say. People seriously need their rest. It’s so important because if I had woken up at 7am and tried to “hurry everything up”, I would’ve probably made 2 really crappy dishes and been stressed out as hell. That’s because when we’re sleep deprived, I think we lose brain function and get depressed easily.

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So less of the day is, even if you wake up an hour or two late, sleep in because you will probably perform 150% better with shorter time without stress, than you would if you didn’t sleep well.

It’s hard for me as whenever I’m excited or worried (even when I’m stressed or pressured), I can’t sleep. It’s a constant challenge to come up with ways to sleep better, or just not worrying about things. I hope all of you can sleep well. The body seriously needs like 8 hours to do its absolute best. 7 hours is nice, and 5-6 just completely deteriorates me.

Anyway, this is one of my favourite baked rice dishes, simply because it’s tasty, not too oily and I finally figured out how to bake the rice and veggies together and not overcook one or the other.

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Spicy Miso Rainbow Vegetable and Baked Brown Rice

2-3 cups cooked brown rice (recipe here*)

Vegetable Bake
1 large bok choy
4 baby carrots
2 sundried tomatoes in olive oil
4-5 spears asparagus
1 jalapeno pepper (or less if you like it milder)
1/4 cup frozen corn
1 teaspoon miso paste
1 teaspoon extra light olive oil
1 teaspoon smoked paprika
1 teaspoon onion flakes
A few sprinkles Himalayan/Sea salt
A few sprinkles ground black pepper

Sauce
1 small scallion
1 tablespoon less sodium soy sauce
1/2 teaspoon sesame oil
A pinch of red pepper flakes

Before you start, make the brown rice by following these instructions. You will need at least 2 cups of raw brown rice.
Start cooking brown rice follow these instructions.

Preheat oven to 350°F (176°C).

Chop the bok choy, baby carrots, sundried tomatoes, asparagus (remove about an inch from the end first, as that stuff is too old to be eaten) and jalapeno pepper in desired small pieces. You may like them smaller/bigger, it’s up to you. I diced most of mine. Then, put all the chopped veggies onto an oven tray and toss the frozen corn in with the rest of the gang. Drizzle the olive oil, then add the miso paste, smoked paprika, onion flakes, salt and pepper. Use your hands and give it a very thorough mix, because it’s extremely important that you dissolve the miso and spread it out evenly, otherwise you will end up with one spot that’s like salt heaven and others that are bland.

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Put the tray of veggies into the oven and bake for approximately 18 minutes. Do check and taste because some ovens cook faster/slow.

Meanwhile, when brown rice has finished cooking on the stove top, scoop it out onto another oven tray. Don’t add any other ingredients and bake it for about 35-45 minutes. Stir about every 15 minutes so that the rice don’t stick and all get a chance to harden and become chewier. (Of course, if you don’t like rice like that, you don’t even have to bake it)

Once rice is done, combine it with the veggies and stir very well.

To make the sauce: Chop the scallion very finely into circles. Add it in a bowl with the pepper flakes, soy sauce and sesame oil. Stir well.

Only drizzle a small amount on the rice to start, taste and see if it’s good enough, as if you add it all, it may be was too salty. You can use the remaining sauce for a dip for something else later.

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Spicy Miso Rainbow Vegetable and Baked Brown Rice
Serves: 2
 

Ingredients
  • 2-3 cups cooked brown rice
Vegetable Bake
  • 1 large bok choy
  • 4 baby carrots
  • 2 sundried tomatoes in olive oil
  • 4-5 spears asparagus
  • 1 jalapeno pepper (or less if you like it milder)
  • ¼ cup frozen corn
  • 1 teaspoon miso paste
  • 1 teaspoon extra light olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion flakes
  • A few sprinkles Himalayan/Sea salt
  • A few sprinkles ground black pepper
Sauce
  • 1 small scallion
  • 1 tablespoon less sodium soy sauce
  • ½ teaspoon sesame oil
  • A pinch of red pepper flakes

Instructions
  1. Before you start, make the brown rice by following these instructions. You will need at least 2 cups of raw brown rice.
  2. Start cooking brown rice follow these instructions.
  3. Preheat oven to 350°F (176°C).
  4. Chop the bok choy, baby carrots, sundried tomatoes, asparagus (remove about an inch from the end first, as that stuff is too old to be eaten) and jalapeno pepper in desired small pieces. You may like them smaller/bigger, it’s up to you. I diced most of mine. Then, put all the chopped veggies onto an oven tray and toss the frozen corn in with the rest of the gang. Drizzle the olive oil, then add the miso paste, smoked paprika, onion flakes, salt and pepper. Use your hands and give it a very thorough mix, because it’s extremely important that you dissolve the miso and spread it out evenly, otherwise you will end up with one spot that’s like salt heaven and others that are bland.
  5. Put the tray of veggies into the oven and bake for approximately 18 minutes. Do check and taste because some ovens cook faster/slow.
  6. Meanwhile, when brown rice has finished cooking on the stove top, scoop it out onto another oven tray. Don’t add any other ingredients and bake it for about 35-45 minutes. Stir about every 15 minutes so that the rice don’t stick and all get a chance to harden and become chewier. (Of course, if you don’t like rice like that, you don’t even have to bake it)
  7. Once rice is done, combine it with the veggies and stir very well.
  8. To make the sauce: Chop the scallion very finely into circles. Add it in a bowl with the pepper flakes, soy sauce and sesame oil. Stir well.
  9. Only drizzle a small amount on the rice to start, taste and see if it’s good enough, as if you add it all, it may be was too salty. You can use the remaining sauce for a dip for something else later.

 

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