Miso Pesto Roasted Vegetables Over Jasmine Rice
Miso pesto is drizzled over a select group of veggies that are cut just so, then roasted hot and fast in twenty minutes. Serve over jasmine rice and drizzle with more miso herb pesto.
Servings: 4
Calories: 501kcal
Ingredients
- 1 cup jasmine white rice uncooked
Miso Herb Pesto Ingredients
- 2 cups mixed fresh herbs, chopped parsley, basil, thyme, sage (see notes)
- 1/4 cup raw walnuts, roughly chopped can sub pine nuts
- 1/2 lemon, juiced
- 2 small garlic cloves
- 2 tbsp white miso this is the milder type of miso
- 1/4 cup olive oil
Vegetables for Roasting
- 1 leek large or 2 if small
- 1 sweet potato large or 2 if small
- 2 boxes cherry tomatoes up to 36 cherry tomatoes
- 6 shiitake mushrooms, medium more if smaller, or only 4 if they are quite big.
- smoked paprika to sprinkle over vegetables before roasting
- 2 tbsp olive oil to drizzle over vegetables before roasting
Instructions
Make Miso Herb Pesto - 5 min
- Place the 2 cups mixed fresh herbs, chopped, 1/4 cup raw walnuts, roughly chopped and 2 small garlic cloves in a food processor and blend until everything is finely ground.
- Add in the 2 tbsp white miso and 1/2 lemon, juiced and continue to blend into a paste consistency.
- Gradually add in the 1/4 cup olive oil with the processor running, and run the processor for a minute or so, to get a smooth, green consistency. See notes.
- Use right away, or refrigerate covered for a week or more, to use as you like. The flavor only gets better. See post for additional tips and suggestions for using.
Prepare the rice - 15 min cook time
- Rinse 1 cup jasmine white rice until water runs clear.
- Add rice and 1 3/4 cups water to pot, cover and bring to boil.
- lower heat, keep cover on and cook for approximately 15 min until water is absorbed. Tip: you can turn the heat off just before all the water is absorbed and leave the rice covered off the heat to finish cooking without worrying about any rice sticking to bottom of pot.
Prepare/Roast the veggies - 10 min prep, 20 min cook
- Preheat the oven to 450 degrees, with top rack placed in upper quarter of the oven.
- Clean and chop 1 leek large,1 sweet potato large, 2 boxes cherry tomatoes, 6 shiitake mushrooms, medium into large-ish pieces. Cherry tomatoes remain whole unless some of them are super big cherries. Shiitakes have the stems removed, then tops are quartered as long as not too small. Leeks are cut into 1/2" or so slices and same for the sweet potato chunks. The goal is to leave them as big as the cherry tomatoes or a bit bigger as per photos.
- Place each set of veggies on sheet pan, keeping the varieties separate as per photos. Drizzle with 2 tbsp olive oil and sprinkle with salt, pepper and smoked paprika
- Take small spoonfuls of the miso herb pesto and drizzle (you might have to thin the pesto with a tad of water for drizzle consistency) or dollop the pesto over the pan (see photo in post). You don't want to smear or rub the pesto into the veggies with your hands, because you want the vegetables to remain in tact, stay separate and maintain their color, so dolloping the pesto helps you to achieve this.
- Place veggies in hot oven and roast until they begin to char. The super hot oven will allow them to cook and char a bit, while not getting mushy, and remaining some of their bright color. Ref. photos in post. Roasting should take no more than 20 minutes.
Serve
- For a show stopping presentation, line a platter with kale, arrange the veggies, still keeping the types separate, and thin the miso pesto a bit with a tad of water or oil, to make it viscous enough to drizzle over the veggies in a swirl. Garnish with fresh herbs and/or edible flowers (I used anise flowers and calendula blossoms). You'd be surprised what flowers are edible- you can google and purchase a couple edible flowers if you'd like to prepare a real beautiful and special looking platter of roasted vegetables like these.
Notes
Fresh herbs- You can tailor this to your liking. For example, if you do not like sage, which is stronger, you can simply leave it out and increase the others.
Blending- because this "pesto" contains miso, which is a fermented bean paste, you will not achieve a runny consistency like you may have if making homemade pesto. The fiber and substance of the miso is thick and will not allow for a runny consistency. Take note.
Nutrition- calculated nutrition is a bit higher than it would be since you will not use all of the miso herb pesto (maybe only half) for this recipe. Limitations of the nutrition calculater in this recipe. You can make half of the amount shown for pesto, but it may be hard to blend thoroughly.
Nutrition
Calories: 501kcal | Carbohydrates: 60g | Protein: 8g | Fat: 27g | Saturated Fat: 4g | Sodium: 375mg | Potassium: 590mg | Fiber: 6g | Sugar: 5g | Vitamin C: 52mg | Calcium: 103mg | Iron: 4mg | Magnesium: 68mg | Net Carbohydrates: 54g