Miso Pheasant Rice Salad
|For the Dish
|Brown basmati rice
|Skinless pheasant breasts
|Spring onions, cut into diagonal slices
|Toasted sesame seeds
|Mirrin/rice wine vinegar/dry sherry
|1/2 small bunch, to serve
|Parsley, finely chopped
|1 x Mixing Bowl
|2 x Saucepans
|1 x Spoon
|2 x Plates
Cook the rice according to the packet instructions, then drain and keep warm.
While the rice is cooking, place the pheasant breasts into a pan of boiling water so they are completely covered. Boil for 1 minute, then turn off the heat, place a lid on and let sit for 10 minutes.
When cooked through, cut into slices.
Boil the broccoli until tender. Drain, rinse under cold water, and then drain again.
For the dressing, mix the miso, rice vinegar, mirrin and ginger together in a bowl.
Divide the rice between two plates, and scatter over the spring onions and sesame seeds.
Place the broccoli and pheasant slices on top of the rice then drizzle the dressing over the top.