Winter Veg Crispy Rice Salad with Miso, Mustard and Honey Dressing

In a pot, bring 3 cups of water, stock concentrate and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200C. Peel and cut onion into wedges. Cut cauliflower into florets. Peel and cut parsnip into chunks, removing root. Cut sweet potato and carrot into chunks, peeling is optional. Pick coriander & mint leaves and dice, discarding stems. Shred spinach. Mix miso/seeded mustard/honey with 1/4 cup olive oil and 1/2 coriander & mint.

Place parsnip, carrot, cauliflower, sweet potato and onion onto a lined baking tray. Coat in 2-3 tablespoons of the miso sauce mix. Roast in for 20 minutes until tender and golden.

Season cooked rice with sesame oil and spread thinly onto a lined baking tray. Bake in the oven until crispy about 10-15 minutes. You can extend or shorten the time, depending on how crispy you want your rice.

Mix together crispy rice, roast veg, coriander/mint and spinach. Divide between bowls and drizzle with the remaining miso sauce (to taste). Season if needed and enjoy!

In a pot, bring 3 cups of water, stock concentrate and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200C. Peel and cut onion into wedges. Cut cauliflower into florets. Peel and cut parsnip into chunks, removing root. Cut sweet potato and carrot into chunks, peeling is optional. Pick coriander & mint leaves and dice, discarding stems. Shred spinach. Mix miso/seeded mustard/honey with 1/4 cup olive oil and 1/2 coriander & mint.

Place parsnip, carrot, cauliflower, sweet potato and onion onto a lined baking tray. Coat in 2-3 tablespoons of the miso sauce mix. Roast in for 20 minutes until tender and golden.

Season cooked rice with sesame oil and spread thinly onto a lined baking tray. Bake in the oven until crispy about 10-15 minutes. You can extend or shorten the time, depending on how crispy you want your rice.

Mix together crispy rice, roast veg, coriander/mint and spinach. Divide between bowls and drizzle with the remaining miso sauce (to taste). Season if needed and enjoy!

In a pot, bring 1 1⁄2 cup water, stock concentrate and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200C. Peel and cut onion into wedges. Cut cauliflower into florets. Peel and cut parsnip into chunks, removing root. Cut sweet potato and carrot into chunks, peeling is optional. Pick coriander & mint leaves and dice, discarding stems. Shred spinach. Mix miso/seeded mustard/honey with 1/4 cup olive oil and 1/2 coriander & mint.

Place parsnip, carrot, cauliflower, sweet potato and onion onto a lined baking tray. Coat in 2-3 tablespoons of the miso sauce mix. Roast in for 20 minutes until tender and golden.

Season cooked rice with sesame oil and spread thinly onto a lined baking tray. Bake in the oven until crispy about 10-15 minutes. You can extend or shorten the time, depending on how crispy you want your rice.

Mix together crispy rice, roast veg, coriander/mint and spinach. Divide between bowls and drizzle with the remaining miso sauce (to taste). Season if needed and enjoy!

In a pot, bring 1 1⁄2 cup water, stock concentrate and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200C. Peel and cut onion into wedges. Cut cauliflower into florets. Peel and cut parsnip into chunks, removing root. Cut sweet potato and carrot into chunks, peeling is optional. Pick coriander & mint leaves and dice, discarding stems. Shred spinach. Mix miso/seeded mustard/honey with 1/4 cup olive oil and 1/2 coriander & mint.

Place parsnip, carrot, cauliflower, sweet potato and onion onto a lined baking tray. Coat in 2-3 tablespoons of the miso sauce mix. Roast in for 20 minutes until tender and golden.

Season cooked rice with sesame oil and spread thinly onto a lined baking tray. Bake in the oven until crispy about 10-15 minutes. You can extend or shorten the time, depending on how crispy you want your rice.

Mix together crispy rice, roast veg, coriander/mint and spinach. Divide between bowls and drizzle with the remaining miso sauce (to taste). Season if needed and enjoy!

In a pot, bring 1 1⁄2 cup water, stock concentrate and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200C. Peel and cut onion into wedges. Cut cauliflower into florets. Peel and cut parsnip into chunks, removing root. Cut sweet potato and carrot into chunks, peeling is optional. Pick coriander & mint leaves and dice, discarding stems. Shred spinach. Mix miso/seeded mustard/honey with 1/4 cup olive oil and 1/2 coriander & mint.

Place parsnip, carrot, cauliflower, sweet potato and onion onto a lined baking tray. Coat in 2-3 tablespoons of the miso sauce mix. Roast in for 20 minutes until tender and golden.

Season cooked rice with sesame oil and spread thinly onto a lined baking tray. Bake in the oven until crispy about 10-15 minutes. You can extend or shorten the time, depending on how crispy you want your rice.

Mix together crispy rice, roast veg, coriander/mint and spinach. Divide between bowls and drizzle with the remaining miso sauce (to taste). Season if needed and enjoy!

In a pot, bring 1 1⁄2 cup water, stock concentrate and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 200C. Peel and cut onion into wedges. Cut cauliflower into florets. Peel and cut parsnip into chunks, removing root. Cut sweet potato and carrot into chunks, peeling is optional. Pick coriander & mint leaves and dice, discarding stems. Shred spinach. Mix miso/seeded mustard/honey with 1/4 cup olive oil and 1/2 coriander & mint.

Place parsnip, carrot, cauliflower, sweet potato and onion onto a lined baking tray. Coat in 2-3 tablespoons of the miso sauce mix. Roast in for 20 minutes until tender and golden.

Season cooked rice with sesame oil and spread thinly onto a lined baking tray. Bake in the oven until crispy about 10-15 minutes. You can extend or shorten the time, depending on how crispy you want your rice.

Mix together crispy rice, roast veg, coriander/mint and spinach. Divide between bowls and drizzle with the remaining miso sauce (to taste). Season if needed and enjoy!