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Pumpkin braised in miso with brown rice and greens

Name: Pumpkin braised in miso with brown rice and greens
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Pumpkin, skin removed if preferred (Main); 1 cup Brown rice, soaked in boiling water for 1 hour (Main); 8 cloves Garlic, peeled; 3 Tbsp Sake; 1 Tbsp Dashi; 3 tsp Miso paste (Main); 3 tsp Soy sauce; 2 tsp Mirin; 3 Bok choy, quartered

50 min

for 4 people

Babiche Martens

Amanda Laird

Food writer

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800 g	Pumpkin, skin removed if preferred (Main)
1 cup	Brown rice, soaked in boiling water for 1 hour (Main)
8 cloves	Garlic, peeled
3 Tbsp	Sake
1 Tbsp	Dashi
3 tsp	Miso paste (Main)
3 tsp	Soy sauce
2 tsp	Mirin
3	Bok choy, quartered

Preheat oven to 170C. Remove the seeds from the pumpkin and slice into wedges. Heat a frying pan then cook over a high heat until golden.
Place the pumpkin into a casserole or a baking dish. Spoon over the rice and the peeled garlic cloves.
Combine the sake, dashi, miso, mirin and soy sauce with two cups of water and whisk. Pour over the pumpkin.
Cover tightly and cook for 40 minutes. Uncover then tuck the quartered bok choy among the pumpkin, add more water if necessary then cook for a further 10 minutes.