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Black miso rice sticky rice with peanuts and brussel sprouts

Summary

Yield
Servings
Sourcehttps://www.theguardian.com/lifeandstyle/2015/dec/04/yotam-ottolenghi-recipe-vegetarian-christmas
Prep time40 minutes
Cooking time45 minutes
Total time1 hour, 25 minutes

Description

Old ingredients in a new light. It’s great to shake up the Christmas sprouts with some Asian assistance. Frying them for just a few minutes means they retain the bite they so often lack when boiled and overcooked, and also helps keep that bright colour. Try to get hold of smaller Asian peanuts for this; failing that, just chop regular ones in half. 

Ingredients

700 g
Thai black rice
160 g
White miso
90 mg
rice vinegar
90 mg
groundnut oil
 
ginger (6cm peeled and julienned)
5
Red Chillies
5
Galric cloves
120 g
small peanuts (chopped in half)
2 T
toasted sesame seeds
1 1⁄5 kg
brussels sprouts (trimmed, cut in half lengthways (or quartered, if big))
1⁄2 t
sesame oil
2 T
mirin
20 g
coriander leaves, roughly chopped
2
Limes (halved)

Instructions

  1. Put the rice in a large saucepan with 1.8 litres water, the miso, two-thirds of the vinegar and a teaspoon of salt. Bring to a boil, then turn the heat to medium-low, cover and simmer gently for an hour, until very little liquid is left. Shake the pan every once in a while to stop the rice from sticking to the base. Take the pan off the heat, cover and set aside for 10 minutes, until the rice is cooked but still retains a bit of a bite; by this time, any remaining liquid should have reduced to the consistency of thick jam.
  2. Heat the groundnut oil in a large nonstick frying pan over a medium-high heat, then fry the ginger, chilli and garlic for two minutes, until the garlic goes translucent. Add the peanuts, fry for three minutes more, until everything is golden-brown and crisp, then transfer to a small plate with a slotted spoon (you want to keep the oil in the pan). Mix the sesame seeds and an eighth of a teaspoon of salt into the peanut mix.
  3. Return the pan to a high heat, add the sprouts and half a teaspoon of salt, and fry for six to eight minutes, stirring often, until the sprouts are dark golden-brown and starting to go crisp. Remove from the heat and stir in the sesame oil, mirin and remaining rice vinegar.
  4. To serve, spoon the rice into a large, shallow serving bowl and top with the sprouts. Sprinkle over the coriander and squeeze over the lime juice, top with the crisp chilli and peanuts, and take to the table