A Japanese vegetarian dish built on whole ingredients.

Servings: 4
Active time: 35 min
Total time: 50 min

Organic sourcing

Carrots and bell peppers are on the EWG Dirty Dozen, so it's worth buying them organic. Rice generally has a low pesticide load.

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sesame oil
• 2 tbsp soy sauce (gluten-free)
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 carrots, sliced into thin rounds
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced into half-moons
• 2 green onions, chopped
• 1 tbsp sesame seeds
• to taste salt

Method

1. Rinse the brown rice under cold water until the water runs clear.
2. In a saucepan, combine the rice and 2 cups of water. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is tender and the water is absorbed.
4. In a small bowl, mix the white miso paste, mirin, sesame oil, soy sauce, rice vinegar, minced garlic, and grated ginger until smooth.
5. In a large skillet over medium heat, add the carrots, red bell pepper, and zucchini. Cook until slightly tender, about 5 minutes.
6. Add the miso mixture to the skillet and toss the vegetables to coat evenly.
7. Continue cooking the vegetables for another 5 minutes, until glazed and fragrant.
8. Remove from heat and sprinkle with sesame seeds and chopped green onions.
9. Fluff the cooked rice with a fork and divide it into bowls.
10. Top the rice with the miso-glazed vegetables and serve immediately.

Notes

• For extra protein, add steamed edamame to the bowl.
• You can substitute other seasonal vegetables like broccoli or kale.
• Leftovers can be stored in the fridge for up to 2 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.