Tahini Miso Kimchi Bowl
This Miso-Tahini Kimchi bowl is my favorite type of meal, because you can make a big batch at the beginning of the week and then every day after you can have dinner on the table in less then 5 minutes. If you're the sort of person who doesn't like to eat the same thing everyday, then a simple solution is to make more than 1 sauce (check out the links below) and have a few other vegetables and beans on hand to vary your meals if you like. For example, you could have a stir fry with peanut sauce one night, tofu kale with garlic tahini another night, and then this miso kimchi bowl a third night—similar ingredients but different styles! You could also eat this kimchi bowl every other night and have sandwiches or pasta in between. The kitchen tools I use to make this magic happen include a crock pot to boil the beets for several hours, a food processor to chop my carrots (once peeled), a rice cooker for the brown basmati rice and the steamer tray for steaming the chopped carrots while the brown rice cooks, and then when the food is all ready I just water-sauté the beet greens with minced garlic and braggs liquid aminos (or low-sodium soy sauce) for a few minutes in a frying pan. Preparing food this way makes it relatively hands off, which I like. Let's do this miso thing!
Brown Basmati Rice:
- Pour 3 cups water, brown rice, and 1/2 teaspoon salt into rice cooker and turn on. This should take about 45-80 minutes (depending on your machine). Hassle free is my favorite.
- If cooking over the stove, bring 3 cups water and 1/2 teaspoon salt to a boil over high heat in a medium sized saucepan (use a lid to speed up the boiling process). When water is boiling add brown rice.
- Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 additional minutes. Turn off heat and let stand, covered, for 5 minutes.
- If any liquid remains in the bottom of the pan or if the brown rice is still a bit crunchy, return the pot to low heat and cook, covered, for an additional 5 minutes, until all the water has been absorbed. Set aside.
- Scrub and trim beets, leaving about one inch of the tops and stems on (this prevents the red color from seeping into the water and getting all over the place).
- Put the beets in a crock pot, fill with enough water to cover the beets, put lid onto the crock pot, and cook on HIGH for 3 to 4 hours, or until the beets are tender.
- If using the stove top then place beets in a saucepan covered with water and bring to a boil.
- Boil 30-60 minutes (depending on the size of the beets) until tender.
- Remove from liquid and allow to cool. When cool enough to handle, trim ends and slip the skins off.
- Slice into small chunks and set aside.
- Wash, peel, and chop carrots into bite sized pieces (if you have the slicing attachment for a food processor then this will only take about 20 seconds).
- The best way to steam the carrots is in a rice cooker while your brown rice is cooking (if you are using a rice cooker and it has a steamer tray).
- If you do not have a rice cooker then use the stove. In a large heavy frying pan (or saucepan) heat ½ cup water and bring to a simmer. Add carrots and steam for about 3 to 5 minutes until soft, set aside.
- Wash, de-stem, and chop beet greens into bite size pieces. Slice the stems into tiny pieces as well. Peel and mince garlic.
- In a large heavy pan bring ½ cup water to a boil. Add sliced beet stems and minced garlic. Once water is boiling cook the stems for 3 minutes and then add the chopped beet green leaves and reduce heat to medium-low cooking for 3-5 additional minutes. Add liquid aminos and stir to combine. Continue to stir occasionally until beet greens are soft and water has mostly evaporated. Remove from heat and set aside.
- In a bowl scoop 1 cup cooked brown rice and top it with 3/4 cup chopped beets, 3/4 cup chopped carrots, and 1/2 cup beet greens. Garnish with 1/4 cup kimchi and 1 tablespoon miso tahini sauce.
- Serve HOT.