Miso Pheasant Rice Salad
Serves
2
Prep Time
15 minutes
Cook Time
30 minutes
Serves
2
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
| For the Dish | |
| 120g | Brown basmati rice |
| 4 | Skinless pheasant breasts |
| 140g | Sprouting broccoli |
| 4 | Spring onions, cut into diagonal slices |
| 1tbsp | Toasted sesame seeds |
| 2tsp | Miso Paste |
| 1tbsp | Rice vinegar |
| 1tbsp | Mirrin/rice wine vinegar/dry sherry |
| 1tsp | Grated ginger |
| 1/2 small bunch, to serve | Parsley, finely chopped |
Equipment
| 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.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |