Inspired by this recipe I bought some bok choy and adapted the recipe into a main course to feed two hungry people. I imagine that this recipe would be also be really tasty using cabbage or broccoli instead of the bok choy.
The dressing is so savoury and delicious that I often now make a salad dressing based on it by mixing 3-4 teaspoons of olive oil, 1 teaspoon of balsamic vinegar, 1 teaspoon of miso and half a teaspoon of mustard in a salad bowl, then stirring through some raw salad greens.
Gluten-free option, low fat option, nightshade-free, onion- and garlic-free, soy-free option, under 45 minutes
Kitchen time 10 minutes
Brown rice, or some other grain for two (I used 1 1/4 cups of rice)
1 large bunch of bok choy, or other greens
2 1/4 cups cooked chickpeas (1 1/2 400g (14oz) tins, rinsed and drained)
1/2 cup water
1 1/2 tablespoons mellow light miso*
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil or water
Cook the grains. (For brown rice: Rinse and drain, then add 1 1/2 to 2 cups of water per cup of rice. Bring to the boil, reduce heat and simmer with the lid on 25-30 minutes, take off the heat and leave to stand for 10 minutes.)
While the grains are cooking, prepare your vegetables and chickpeas by rinsing and drying them. Chop the bok choy into pieces around 3cm (1 inch) long, placing the stems in a separate bowl from the more leafy parts. Make the dressing by combining the miso, balsamic vinegar and 1 tablespoon olive oil in a small bowl.
When the grain has been standing off the heat for 5 minutes, heat a heavy chef pan or stockpot over a high heat. When the pan is hot, add 2-4 teaspoons of olive oil and quickly throw in the bok choy stems first, then add the chickpeas and bok choi leaves. Don’t stir. Put the lid on and cook for 2 minutes without stirring or lifting the lid.
Add half a cup of water to the pan and stir through. Put the lid back on and cook for another 2 minutes. Taste some of the bok choy to see if it’s cooked enough and cook for a little longer if needed. Take off the heat and stir through the dressing. Serve right away on top of the grains.
*Miso is typically made from fermented soybeans, but there are people around that make soy-free miso. I used a soy-free (and gluten-free) chickpea and brown rice miso made by Blue Mountains Miso in Australia. In the US the South River Miso Company make some soy-free misos and can post worldwide.