Best 4 Brown Rice With Miso Rice Cooker Recipes

Indulge in the harmonious blend of nutty brown rice and umami-rich miso in this delectable dish prepared using a convenient rice cooker. Embark on a culinary journey as we explore two enticing recipes: a classic Brown Rice with Miso for a wholesome and comforting meal, and a tantalizing Brown Rice Salad with Miso Dressing for a refreshing and vibrant twist. Both recipes harness the magic of the rice cooker to achieve perfectly cooked rice, infused with the savory and slightly sweet notes of miso. Get ready to savor the goodness of whole grains and embark on a delightful gastronomic adventure.

Let's cook with our recipes!

BROWN RICE WITH MISO (RICE COOKER)

Brown Rice With Miso (Rice Cooker) image

From The Ultimate Rice Cooker Cookbook. You may use short, medium, or long grain brown rice in this dish. The authors call for a 6 cup rice cooker, but I've had no problem using a 3 cup model. Cook time includes resting time after the cycle finishes.

Provided by IngridH

Categories Brown Rice

Time 1h22m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 tablespoons miso (white or yellow)
2 1/4 cups water or 2 1/4 cups vegetable stock
1 inch fresh gingerroot, peeled
2 teaspoons lemon juice
1 cup brown rice

Steps:

Dissolve the miso in 1/4 cup of the water.
Combine the dissolved miso and remaining ingredients in the rice cooker bowl.
Set the machine for the regular or brown rice (if you have one) cycle.
When the machine switches to 'keep warm', set a timer for 15 minutes.
After 15 minutes, fluff the rice with the plastic paddle or a wooden spoon.
Discard the ginger and serve, or leave on the 'keep warm' setting for up to 2 hours.

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE

Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette image

This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.

Provided by Kay Chun

Categories dinner, lunch, weeknight, grains and rice, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup white or sweet miso
1 1/2 cups basmati or other long-grain rice
4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup low-sodium soy sauce
1/4 cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving

Steps:

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

BROWN RICE IN THE RICE COOKER

Brown Rice in the Rice Cooker image

Make and share this Brown Rice in the Rice Cooker recipe from Food.com.

Provided by heatherhopecs

Categories Rice

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups brown rice
2 garlic cloves
salt, to taste
1 teaspoon olive oil
5 cups water

Steps:

Spray your rice cooker pot with a non-stick cooking spray. This works wonders at keeping your rice from sticking and burning.
Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water.
Add salt to taste.
On a cutting board, press the flat edge of a knife on the cloves of garlic to squash them. Remove and discard the papery skin and drop the smashed cloves into the cooker.
Add olive oil.
Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).

Nutrition Facts : Calories 177.2, Fat 1.9, SaturatedFat 0.3, Sodium 7.8, Carbohydrate 36, Fiber 1.6, Sugar 0.4, Protein 3.7

MISO BROWN RICE & BROCCOLI SALAD WITH FIERY PRAWNS

Miso brown rice & broccoli salad with fiery prawns image

Fermented miso soya bean paste adds an extra savoury hit to this nutritious rice dish topped with fiery chilli-fried prawns

Provided by Good Food team

Categories Main course

Time 40m

Number Of Ingredients 14

Ingredients

100g brown basmati rice
140g ready-shelled frozen edamame beans
140g broccoli (about ½ a head), broken into florets
1 tbsp white or brown miso paste
½ tsp finely grated fresh ginger
1 tbsp rice vinegar
½ tbsp clear honey
2 tsp sesame oil
2 tsp vegetable oil
3 garlic cloves , thinly sliced
1 red chilli , thinly sliced
200g raw shelled prawn
2 spring onions , finely sliced
large pack coriander , roughly chopped

Steps:

Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well.
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, vinegar, honey, sesame oil and seasoning.
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.

Nutrition Facts : Calories 304 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.6 milligram of sodium

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly affect the final dish. Use fresh, organic vegetables and high-quality miso paste.
Rinse the rice thoroughly: This will help remove any dirt or debris from the rice and prevent it from becoming sticky.
Use the correct ratio of water to rice: The ratio of water to rice is important for achieving the perfect texture. For brown rice, a ratio of 1.5 cups water to 1 cup rice is a good starting point.
Cook the rice according to the instructions on your rice cooker: Different rice cookers have different cooking times and methods. Be sure to follow the instructions in your rice cooker's manual.
Add the miso paste at the end of cooking: This will help prevent the miso paste from losing its flavor.
Serve the rice immediately: Brown rice with miso is best served immediately after cooking. If you need to store it, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Brown rice with miso is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is easy to make and can be customized to your own liking. With its nutty flavor and chewy texture, brown rice with miso is a great way to add some variety to your meals.