Miso Brown Rice and Broccoli Salad With Fiery Prawns

Name: Miso Brown Rice and Broccoli Salad With Fiery Prawns
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 220g Cooked Brown Basmati Rice; 1.5 tbsp Miso Paste, white or brown; 2 tsp Vegetable Oil; 1 tbsp Clear Honey; 1 Red Chilli, thinly sliced; 4 Spring Onions, finely sliced; 225g Raw Shelled Prawn, defrosted if needed; 15g Coriander, roughly chopped; 140g Broccoli, broken into florets; 1 tbsp Sesame Oil; 140g Ready Shelled Frozen Edamame Beans; 1 tbsp Ginger Paste; 2 tbsp Rice Vinegar; 3 Garlic Cloves, thinly sliced; 2 tsp Chilli Crunch Oil

Pescatarian

Shellfish

Dairy Free

15m prep time

40m total time

Easy level

15 ingredients

Miso Brown Rice and Broccoli Salad With Fiery Prawns recipe by Cherrypick

Fermented miso paste delivers a deeply savoury umami hit to this nutritious, high-fibre rice bowl, perfectly balanced by a topping of fiery chilli-fried prawns. It is a brilliant, low-effort dinner that makes hitting your goal of 30 plants a week a total breeze. If you are looking for a delicious meat-free alternative, simply swap the prawns for tofu or tempeh. You can follow the exact same cooking method—just leave your plant-based protein in the hot pan a little longer with an extra splash of oil to achieve those irresistibly crispy edges.

Method

Based on 2 servings, adjust as needed.

Step 1

Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well.

Step 2

Meanwhile, steam the broccoli for 4-5 mins until tender. Run under very cold water, drain thoroughly and pat dry. In a small bowl, mix the miso, ginger paste, vinegar, honey, sesame oil and seasoning.

Step 3

Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through. Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together. Spoon the spicy prawns on top, scatter over the remaining chilli and serve with chilli crisp oil, if you like

Ingredients
Based on 2 servings

220g Cooked Brown Basmati Rice 1 x Ben's Original Classic Wholegrain Microwave Rice 220g
1.5 tbsp Miso Paste, white or brown 1 x Miso Tasty White Miso Light Soybean Paste 200g
2 tsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
1 tbsp Clear Honey 1 x Stamford Street Co. Clear Honey 340g
1 Red Chilli, thinly sliced 1 x Sainsbury's Red Chillies 65g
4 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
225g Raw Shelled Prawn, defrosted if needed 1 x Sainsbury's Frozen Raw Peeled Jumbo King Prawns ASC, Taste the Difference 225g
15g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
140g Broccoli, broken into florets 1 x Sainsbury's Loose Broccoli
1 tbsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
140g Ready Shelled Frozen Edamame Beans 1 x Sainsbury's Edamame Beans 500g
1 tbsp Ginger Paste 1 x KTC Minced Ginger Paste 210g
2 tbsp Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
3 Garlic Cloves, thinly sliced 1 x Sainsbury's Large Garlic
2 tsp Chilli Crunch Oil 1 x itsu Crispy Chilli Oil 100g