Miso Rice with Carrots, Peas and Grape Tomatoes

This is a lovely and simple rice dish to serve alongside a Japanese-themed meal, such as adzuki croquettes with a spicy sesame sauce, and if you use a dark miso like "hatcho", "mame" or "aka" it will very much resemble a fried rice both in taste and appearance. You can use a sticky Japanese rice, but the miso will make any kind of rice grain sticky anyway.

Miso Rice with Carrots, Peas and Grape Tomatoes

Recipe by Lisa Turner Cuisine: Japanese Published on April 26, 2008 Simple delicious rice with flavorful miso and colorful vegetables Print this recipe Ingredients: 1 cup white rice 1 small carrot, thinly sliced 1 tablespoon miso 1/2 cup fresh or frozen and defrosted peas 2 green onions, finely sliced 1/2 cup grape tomatoes, halved 1 teaspoon rice vinegar Instructions: Rinse the rice and let it air dry in a fine-meshed strainer for half an hour before cooking. Bring 2 cups of water to a boil in a medium saucepan. Add the rice and carrot, and immediately turn the heat down to low and cover. Cook without disturbing for 15 minutes or until the water has been absorbed, then remove from heat and fluff with a fork. Meanwhile, add a few drops of water to the miso to make it more malleable. When the rice is finished, stir in the miso along with the peas, green onions and cherry tomatoes. Mix in the rice vinegar and serve hot with a small bowl of tamari sauce on the side. Makes 4 side servings