A nourishing rice bowl with a beetroot miso mushroom broth, topped with crispy hispi cabbage. This one is full of plant-based goodness.
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Serves
4
White Onion
Cooked Beetroot
Garlic Clove
Hispi Cabbage
Bay Leaf
Tomato Purée
Mushroom Stock
Apple Cider Vinegar
Unsalted Butter
Cooked Rice
Fresh Dill
White Miso
Soured Cream
Olive Oil
Serves
4
White Onion
Cooked Beetroot
Garlic Clove
Hispi Cabbage
Bay Leaf
Tomato Purée
Mushroom Stock
Apple Cider Vinegar
Unsalted Butter
Cooked Rice
Fresh Dill
White Miso
Soured Cream
Olive Oil
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Step 1.
Coarsely grate the onion and beets into a saucepan. Add a drizzle of olive oil then set the pan over a medium heat. Cook the beet mixture for 3-5 mins.
Step 2.
Meanwhile, thinly slice garlic and chop the cabbage into 3cm chunks.
Step 3.
Add the garlic, bay leaf and tomato purée and cook for 3-4 mins until the garlic is fragrant and the tomato paste has darkened. Pour the vegetable stock and vinegar in and let it come to the boil then turn the heat down to a gentle simmer to keep the broth hot until ready to serve. Taste and season with salt, pepper and a dash more of vinegar, if needed.
Step 4.
Set a frying pan over a high heat. Once hot, add the cabbage and cook for 6-10 mins until starting to char then remove from the heat and stir the butter through. Season with salt and pepper.
Step 5.
Meanwhile, reheat the cooked rice. Pick and roughly chop the dill fronds and finely slice the stalks. Fold through the rice. Dissolve the miso in the broth.
Step 6.
Share the rice between bowls and ladle over the broth. Top with the cabbage and a dollop of soured cream.
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