This recipe was put together as a result of reading an article about a 5 ingredient miso, parmesan spaghetti recipe and the lemon, black pepper, pecorino and cabbage rice recipe by Sabrina Ghayour, a favourite cookbook chef of mine, from her vegetarian book Bazaar. I have used a white soya miso here, white barley miso or indeed any miso of choice would work well, you'll get the same flavour just a different coloured end result, but who cares about the colour when it tastes so good.
Heat the oil in a large frying pan and lightly fry the onion until softened, approx. 10 mins.
Add the garlic and chilli and stir through, cook for 2-3 minutes
Add the rice and stir around the pan until all the grains are oily and shiny as you would in a risotto.
Add a ladle of the hot stock/water and keep stirring the rice, take your time, keep stirring and keep adding a ladle of liquid a bit at a time, until almost finished, leave about a ladle of liquid, basmati rice cooks a lot quicker than a risotto rice, you want to reach a point when the rice still has a bit of a bit to it.
Add the cabbage and stir through the rice, it won't take long to start wilting and it will also release it's own liquid into the pan, once it starts to wilt add your remaining stock and continue to stir, once you are happy that the rice is cooked and the cabbage has wilted, turn your pan down to low and put a lid on it, or cover with foil.
In a separate small pan add the miso and butter, slowly melting until they are lusciously combined, don't have the heat too hot, miso is a fermented food and you can kill all of the good nutrients if you're not careful, once combined, stir it through your cabbage rice along with about 80g of the grated parmesan, check for seasoning, you may not need salt, but don't be shy with the pepper and then once again replace the lid and leave it for 5 minutes to settle, relax and mingle.
When you're ready to serve, top with the left over parmesan, feeling free to grate some more.
Ingredients
Directions
Heat the oil in a large frying pan and lightly fry the onion until softened, approx. 10 mins.
Add the garlic and chilli and stir through, cook for 2-3 minutes
Add the rice and stir around the pan until all the grains are oily and shiny as you would in a risotto.
Add a ladle of the hot stock/water and keep stirring the rice, take your time, keep stirring and keep adding a ladle of liquid a bit at a time, until almost finished, leave about a ladle of liquid, basmati rice cooks a lot quicker than a risotto rice, you want to reach a point when the rice still has a bit of a bit to it.
Add the cabbage and stir through the rice, it won't take long to start wilting and it will also release it's own liquid into the pan, once it starts to wilt add your remaining stock and continue to stir, once you are happy that the rice is cooked and the cabbage has wilted, turn your pan down to low and put a lid on it, or cover with foil.
In a separate small pan add the miso and butter, slowly melting until they are lusciously combined, don't have the heat too hot, miso is a fermented food and you can kill all of the good nutrients if you're not careful, once combined, stir it through your cabbage rice along with about 80g of the grated parmesan, check for seasoning, you may not need salt, but don't be shy with the pepper and then once again replace the lid and leave it for 5 minutes to settle, relax and mingle.
When you're ready to serve, top with the left over parmesan, feeling free to grate some more.