WEEK­DAY COOK­ING

Homes+ (Australia) - - CONTENTS -

Add va­ri­ety to your evening meals with th­ese five tasty recipes – all fea­tur­ing a healthy dairy in­gre­di­ent.

SERVES 4 PREP 20 MIN­UTES

COOK 10 MIN­UTES $8.15 PER SERVE

2 ta­ble­spoons white miso paste

1⁄3 cup rice wine vine­gar

2 tea­spoons finely grated fresh ginger 2 tea­spoons se­same oil

1 cup nat­u­ral yo­ghurt 4 x 150g ocean trout or salmon fil­lets 1½ cups raw brown and wild rice med­ley, cooked to packet in­struc­tions

150g snow peas or green beans, blanched 200g mixed mush­rooms, e.g. enoki, pearl, shi­itake or sliced Swiss brown

Toasted black and white se­same seeds, to serve

Red shiso or co­rian­der mi­cro herbs, to serve (op­tional)

STEP 1 Whisk to­gether miso, vine­gar, ginger, se­same oil and yo­ghurt to make a dress­ing and set aside.

STEP 2 Grill trout for 3-4 min­utes each side, or oven bake for 20-25 min­utes, un­til cooked to your lik­ing (we sug­gest medium done­ness). STEP 3 Place cooked rice in the base of four serv­ing bowls. Pour half of the dress­ing evenly over the rice bowls. Top each bowl with blanched snow peas, raw mush­rooms, and flakes of cooked trout.

STEP 4 Driz­zle with re­main­ing dress­ing and scat­ter with se­same seeds and mi­cro herbs

(if us­ing). Toss to­gether just be­fore eat­ing to coat every­thing in the dress­ing.

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