Turkey, Brown Rice and Miso Salad
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 3-4
- ¾ cup brown rice
- 2 heads (approx 600 grams) broccoli
- 4 large carrots
- extra virgin olive oil
- salt and pepper
- 220 grams turkey breast strips
- 2 tablespoons white miso
- 1½ tablespoons brown rice vinegar
- 1½ tablespoons mirin
- 2 teaspoons tamari or light soy sauce
- 1 teaspoon fresh ginger, finely grated
- ½ cup fresh coriander or parsley, finely chopped
- ¼ cup sesame seeds, toasted
- handful of baby spinach leaves
- Start by cooking the rice in boiling water as per directions on the pack, or as you are used to
- Heat oven to 200 degrees and line two baking trays with greaseproof paper
- Cut broccoli florets off the stem, then cut florets into bite-sized pieces and slice stem
- Toss florets and broccoli stems with some olive oil, salt and pepper and spread onto one of the prepared trays
- Place in the oven for 20-30 mins, or until golden brown
- Cut carrots into large batons, toss with olive oil, salt and pepper and spread onto the other prepared tray
- Bake for 20-30 mins or until softened and browned
- Heat a frypan over medium heat. When hot, add a drizzle of oil and cook the turkey steaks.
- When cooked, transfer to a plate or bowl and allow to cool before shredding into large pieces.
- Prepare dressing by adding miso, rice vinegar, mirin, tamari and ginger to a large bowl and whisk well.
- When the rice is cooked, drain well and allow to cool for about 15 minutes, then add to dressing and stir through to coat.
- Add turkey, roasted broccoli, carrots, coriander, sesame seeds and baby spinach leaves and mix together. Serve
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2017/09/24/turkey-brown-rice-and-miso-salad-with-roasted-broccoli-and-carrots/
3.5.3228