Photo by testkitchenette
testkitchenette's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 medium onion, finely diced Ask a question about this ingredient
3 garlic cloves, grated/finely chopped Ask a question about this ingredient
2 tablespoons fresh ginger, grated/finely chopped Ask a question about this ingredient
2 tablespoons white miso paste Ask a question about this ingredient
2-3 tablespoons rice vinegar Ask a question about this ingredient
1 soy sauce Ask a question about this ingredient
(1) 15 ounces bag Forbidden Rice Ask a question about this ingredient
5-6 cups chicken/vegetable stock Ask a question about this ingredient
1 red pepper, finely diced Ask a question about this ingredient
1 zucchini, seeded and finely chopped Ask a question about this ingredient
1/2 jalapeno, finely diced Ask a question about this ingredient
1 pound asparagus, trimmed and cut into thirds Ask a question about this ingredient
1/2-1 pound shrimp, just cooked through in a bit of olive oil Ask a question about this ingredient
pinches red pepper flaked Ask a question about this ingredient
salt and pepper to your taste Ask a question about this ingredient
couple of dashes of toasted sesame oil Ask a question about this ingredient
toasted sesame seeds (optional) Ask a question about this ingredient
In a large high sided skillet heat olive oil and butter together over medium heat. Add the onion, garlic, ginger, and cook until onions are translucent and fragrant, about 8 minutes. Add the miso paste, rice vinegar, and soy sauce and incorporate into the onions.
Ask a question about this stepPour in the rice, stir to coat, and cook for 3 minutes. Start adding the stock 1/2 cup at a time until absorbed and rice is al dente. This took me about 40 minutes.
Ask a question about this stepAdd the asparagus, red pepper, zucchini, jalapeno, and stir to coat and warm through. Add the pinch of red pepper flakes and a few dashes of toasted sesame oil. Add the cooked shrimp and check for seasoning. Serve sprinkled with toasted sesame seeds if desired.
Ask a question about this stepThank you Linzarella! I always thought of sesame oil as a finishing oil but go for it! I'd love to hear how yours comes out if you get around to making it.
I like that you're using white miso paste here. It reminds me so much of Parmigiano!
Thanks Mrs. Larkin! My white miso paste has been neglected until now. It's amazing that two ingredients that couldn't be further from each other (other than both being aged) could be so similar!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
This sounds amazing! I wonder how it would come out if I substituted sesame oil for the olive oil...