Name: Miso brown rice & chicken salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Japanese
Ingredients: 120g brown basmati rice; 2 skinless chicken breasts; 140g sprouting broccoli; 4 spring onions cut into diagonal slices; 1 tbsp toasted sesame seeds; 2 tsp miso paste; 1 tbsp rice vinegar; 1 tbsp mirin; 1 tsp grated ginger

120g brown basmati rice
2 skinless chicken breasts
140g sprouting broccoli
4 spring onions
cut into diagonal slices
1 tbsp toasted sesame seeds

For the dressing

2 tsp miso paste
1 tbsp rice vinegar
1 tbsp mirin
1 tsp grated ginger

Method

step 1
Cook the rice following the pack instructions, then drain and keep warm. While it’s cooking, place the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, place a lid on and let sit for 15 mins. When cooked through, cut into slices.
step 2
Boil the broccoli until tender. Drain, rinse under cold water and drain again.
step 3
For the dressing, mix the miso, rice vinegar, mirin and ginger together.
step 4
Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.