The miso adds a subtle sweet earthiness to the veggies that are quite delicious. To add a bit of contrast I served the veggies over a bed of basmati flavored with cardamom, lemon, and cilantro. Mmmmmmm. Wishing I still had some leftovers…
Miso Braised Carrots and Leeks With Cilantro Cardamom Basmati [Vegan]
For the Carrots and Leeks:
- 1 bunch carrots, scrubbed, tops trimmed
- 2 leeks, scrubbed, dark green tops removed
- Heaped tablespoon coconut oil
- 1 tablespoon miso
- 1 cup vegan vegetable broth
- Pinch of sea salt and pepper
For the Rice:
- 3/4 cup white basmati rice
- 1 1/4 cups of water (plus a bit more if needed)
- 1/2 tbsp coconut oil
- 5 smashed green cardamom pods
- Juice of 1/2 a lemon
- 3 tablespoons minced cilantro
- Pinch of sea salt
- Make the rice: combine the rice, water, coconut oil, and cardamom pods in a pot. Heat over high until it just starts to boil. Reduce the heat to a low simmer, stir it a couple of times, then cover and cook for 15 minutes. If the rice looks a bit dry towards the end of the cooking time, add up to 1/4 cup more water. Remove the rice from the heat, leaving the top on it so it can steam.
- Make the veggies: heat the coconut oil in a large pan over medium heat. Mix the broth and miso together in a small bowl and set aside. Add the carrots and leeks in a single layer and sear for 2 minutes. Flip and sear on the other side for 1-2 more minutes. Add the miso broth mixture to the pan, sprinkle with a bit of salt and pepper, and reduce the heat to low. Partially cover the pan and braise the carrots and leeks 15-20 minutes until tender.
- Put everything together: remove the cardamom pods from the rice and discard. Add the lemon juice, cilantro, and pinch of salt to the rice and mix to combine. Make a bed of rice on a serving platter or plate and arrange the carrots and leeks over the top of it. Spoon any of the leftover miso broth over the veggies and garnish with additional cilantro if you prefer.