Pumpkin braised in miso with brown rice and greens

Pumpkin braised in miso with brown rice and greens. Photo / Babiche Martens

Serves 4

800g pumpkin, skin removed if preferred
2 Tbs rice or grapeseed oil
1 cup brown rice, soaked in boiling water for1hour
8 garlic cloves, peeled
3 Tbs sake
1 Tbs dashi
3 tsp miso
2 tsp mirin
3 tsp soy
water
2-3 bok choy-depending on size

1. 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.

2. Place the pumpkin into a casserole or a baking dish. Spoon over the rice and the peeled garlic cloves.

3. Combine the sake, dashi, miso, mirin and soy sauce with two cups of water and whisk. Pour over the pumpkin.

4. 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.