I’ve recently discovered wild rice blends. If you’re not a huge fan of brown rice on it’s own and want to steer away from white rice, you should definitely check it out. The main reason that I love it is that the texture is amazing. Because there are different shapes, sizes and types of rice they all cook slightly differently. So, you end up with a medley of colors and textures. I think that’s a big part of why having a bowl of rice with some vegetables and sauce can feel like a meal now. As is often the case, however, the sauce is arguably the most important part of this bowl. Rice is always an amazing blank canvas. There are so many directions you can go in terms of flavours and cuisines. But, I know my audience and whenever I am trying something new I know that the way to win over my boyfriend’s heart is to give things a Japanese twist. It is definitely up there among his favourite cuisines and he loves the saltiness of miso. So, when I made this rice, filled with seeds and greens I knew a miso maple wild rice bowl would be the way to go.
Before I started this blog, I imagined the kitchens of food bloggers to be filled with wonderful food all of the time, and especially, an endless list of ideas for dinner. While I can’t speak for anyone else, figuring out what to make for dinner is a pain almost every single night in our house. On top of the hassle of figuring out what to make, lately, there have been so many nights when it’s already 7 o’clock, we have no idea what to make and I’ve had to whip something up on the fly. Generally I want the meal to be satisfying but healthy and on the table in under twenty minutes. Luckily, this soup fits the bill.
Corn is back in town! Last week we bought our first batch of corn and it was delicious. I really miss produce like nectarines, asparagus and corn when it’s out of season, so I can pretty much guarantee that for as long as corn is available, I will be buying it week after week. Normally I just boil the corn and then toss it in butter, salt, pepper and occasionally some cayenne. No doubt, it’s delicious like that, but this miso butter corn is absolutely out of this world. It’s fast and simple to make and you end up with a far superior product: a light lunch or hearty side that no one will complain about.
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Miso soup is one of those things that I always forget is in my repertoire. I think it’s because I usually make soup as a meal, not as a starter (that’s what salad is for more often than not) and normally, miso soup is not filling enough to be classified as dinner. I thoroughly enjoy miso soup but it makes me sad when I get some at a restaurant and there’s one piece of tofu, maybe a couple of pieces of seaweed, and a shitake mushroom floating around. While the broth is arguably the best part of miso soup, we can do better with the fillings people! In an attempt to have this ridiculously easy, fast meal on rotation more regularly, I decided to make it into more of a substantial meal.