Miso Walnut, Mushroom & Broccoli Brown Rice

Miso Walnut, Mushroom & Broccoli Brown Rice

Serves 5


  • 1½ Tbsp avocado oil
  • 2 Tbsp sriracha sauce
  • 3 Tbsp tamari or soy sauce
  • 4 cloves garlic
  • 1 Tbsp fresh ginger
  • 1½ Tbsp miso paste, organic
  • 180 g / 6.3 oz broccoli
  • 500 g / 17.6 oz cooked brown rice
  • 1½ Tbsp avocado oil
  • 75 g / 2.7 oz shiitake mushrooms
  • ½ onion
  • 2 tsp vegan butter
  • 1 Tbsp miso paste, organic
  • 120 g / 4.2 oz walnuts
  • Green onion


  1. Cook rice according to the packet instructions then set aside. As a time saver, consider using frozen brown rice.
  2. Mix together the ingredients for the sauce, set aside.
  3. Set oven to broil (aka your oven's grill if you're outside the US) (~500-550°F / 260-290°C).
  4. Place broccoli florets on a baking tray, spray with avocado oil, then broil for 5 – 7 minutes or until the edges of the broccoli are seared. Set aside.
  5. Place a large nonstick wok (or skillet) on medium high heat. Once hot, add oil, mushrooms and onions. Cook together for 6 – 8 minutes or until the onions have turned slightly translucent and the edges of the onion and mushroom have seared.
  6. Add the vegan butter and the miso paste and continuously toss the mushrooms so that it melts all over the mixture. Fold in the rice and the broccoli. Toss and reduce heat to medium.
  7. Pour in the sauce and toss everything together. Garnish with green onion.
  8. Enjoy!



Approx macros for 1 of 5 servings
Calories 470
Carbs 45g
Fat 28g
Protein 12g
Sugar 5g
Fiber 7g

**This is not our recipe, we take no credit for this.

Source: fit men cook

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