Ingredients

• Ingredients 4 shallots, thinly sliced 2 large clove garlic, minced 1 tsp turmeric 1 cup long grain brown rice 2 ¼ cups organic vegetable stock 1 tsp rice mirin 1 tsp shoyu or tamari (soy sauce) ½ cup toasted almonds ¼ cup coriander, minced 1 spring onion, thinly sliced * 2 Tbsp sweet white miso * 1 Tbsp tahini * ½ tsp soy sauce (shoyu or tamari) * ½ cup spring or filtered water (used sparingly) * Grated zest and juice of ¼ lemon

Preparation

• Method Heat a heavy based pot over medium heat and add ¼ cup of stock. When hot, add shallots, a pinch of salt and sweat (about 5 minutes). Add garlic and stir to combine. When fragrant, add turmeric. When onions and garlic are a dark yellow from turmeric, add rice and toast for 3 minutes. Add remaining stock. Bring to a boil then reduce to a simmer. When rice is finished cooking, about 40 minutes, remove from heat and let sit for 5 minutes, then fluff with a fork. Combine rice with the mirin and shoyu.  When combined, add almonds, coriander and spring onions. Serve hot with a generous topping of the sauce and some fresh greens. Lemon Tahini and Miso Sauce: Place all the ingredients marked (*)  in a blender, add the water a ¼ cup at a time and blend to a cream.