Miso Pheasant Rice Salad

Serves
2

Prep Time
15 minutes

Cook Time
30 minutes

Ingredients

Serving 2
  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

Prepare the rice

Cook the rice according to the packet instructions, then drain and keep warm.

Meanwhile

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.

Prepare the broccoli

Boil the broccoli until tender. Drain, rinse under cold water, and then drain again.

Dressing

For the dressing, mix the miso, rice vinegar, mirrin and ginger together in a bowl.

Prepare the salad

Divide the rice between two plates, and scatter over the spring onions and sesame seeds.

 

Finally

Place the broccoli and pheasant slices on top of the rice then drizzle the dressing over the top.

Pheasant

Protein (100g)

27

Calories (100g)

119

Fat (100g)

1.2

Cholesterol (100g)

66

Selenium (100g)

0.37

View Pheasant recipes