Turkey, Brown Rice and Miso Salad
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
  1. Start by cooking the rice in boiling water as per directions on the pack, or as you are used to
  2. Heat oven to 200 degrees and line two baking trays with greaseproof paper
  3. Cut broccoli florets off the stem, then cut florets into bite-sized pieces and slice stem
  4. Toss florets and broccoli stems with some olive oil, salt and pepper and spread onto one of the prepared trays
  5. Place in the oven for 20-30 mins, or until golden brown
  6. Cut carrots into large batons, toss with olive oil, salt and pepper and spread onto the other prepared tray
  7. Bake for 20-30 mins or until softened and browned
  8. Heat a frypan over medium heat. When hot, add a drizzle of oil and cook the turkey steaks.
  9. When cooked, transfer to a plate or bowl and allow to cool before shredding into large pieces.
  10. Prepare dressing by adding miso, rice vinegar, mirin, tamari and ginger to a large bowl and whisk well.
  11. When the rice is cooked, drain well and allow to cool for about 15 minutes, then add to dressing and stir through to coat.
  12. Add turkey, roasted broccoli, carrots, coriander, sesame seeds and baby spinach leaves and mix together. Serve
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2017/09/24/turkey-brown-rice-and-miso-salad-with-roasted-broccoli-and-carrots/