Red and black rice veggie taco rice
Taco rice is a dish with roots in Mexico and America, where the ingredients of tacos (a dish made by placing meat and vegetables on a corn tortilla, then covering it with sauce) are served over rice. This time, we will introduce a simple veggie taco rice with plenty of vegetables, arranged in a Japanese style with miso sauce.
[Ingredients] For 2 people
| Rice | |
|---|---|
| Red rice | 100g |
| Purple rice | 100g |
| White rice | 1 cup |
| olive oil | A little |
| Ingredients | |
| Pumpkin | 50g |
| asparagus | 2 bottles |
| Eggplant | 1 piece |
| tomato | 1 piece |
| lettuce | 3 to 4 sheets |
| Sesame | A little |
| Rice oil | A little |
| sauce | |
| Miso | 2 tablespoons |
| Cooking sake | 1 tbsp |
| Mirin | 2 tablespoons |
| Oyster sauce | 1 tbsp |
| Sesame oil | 1/2 tablespoon |
How to make
[Preparing meals]- Wash the white rice.
- Rinse the red rice and black rice quickly and mix them with the white rice in step 1.
- Put rice (white rice, red rice, black rice) and olive oil in a rice cooker and cook.
- Slice the pumpkin thinly, peel the skin and stems of the asparagus with a peeler, and slice the eggplant into rounds.
- Add a little rice oil to a frying pan, add the vegetables from step 1, cover and cook slowly.
- Add the miso sauce ingredients to a bowl and mix well.
- Once the vegetables are cooked, pour the miso sauce from step 3 over them and mix well, bring to a boil, then turn off the heat.
- Remove the stems from the tomatoes and cut them into 1.5cm cubes. Cut the lettuce into 2cm pieces.
- Place the cooked rice on a plate, add step 5 on top, and garnish with lettuce, tomato, and sesame seeds.
The red rice and black rice used in this recipe can be found here
Organically grown ancient red rice
Due to limited quantities, the product may be sold out. Please check the product page for details.
