top of page

Miso Pheasant Rice Salad

  • May 7
  • 2 min read

Miso Pheasant Rice Salad is a delectable and refreshing dish that combines the earthy flavors of pheasant with the umami richness of miso. Tender, marinated pheasant meat is paired with fluffy white rice, crisp vegetables, and a vibrant dressing made with a harmonious blend of miso paste, sesame oil, and tangy rice vinegar. This vibrant salad offers a delightful balance of textures and tastes, making it a satisfying and nutritious option for any meal.


Prep: 15 mins | Cook Time: 30 mins | Serves: 4


Miso Pheasant Rice Salad

INGREDIENTS

  • 120g brown basmati rice

  • 4 x skinless pheasant breasts

  • 140g sprouting broccoli

  • 4 x spring onions, cut into diagonal slices

  • 1 x tbsp toasted sesame seeds

  • 2 x tsp miso paste

  • 1 x tbsp rice vinegar

  • 1 x tbsp mirrin/rice wine vinegar/dry sherry

  • 1 x tsp grated ginger

  • ½ x small bunch, to serve parsley, finely chopped

METHOD


1. Prepare the rice

Cook the rice according to the packet instructions, then drain and keep warm.


2. Meanwhile

While the rice is cooking, place the pheasant breasts into a pan of boiling water so they are completely covered. Boil for 1 minute, then turn off the heat, place a lid on and let sit for 10 minutes.

When cooked through, cut into slices.


3. Prepare the broccoli

Boil the broccoli until tender. Drain, rinse under cold water, and then drain again.


4. Dressing

For the dressing, mix the miso, rice vinegar, mirrin and ginger together in a bowl.


5. Prepare the salad

Divide the rice between two plates, and scatter over the spring onions and sesame seeds.


6. Finally

Place the broccoli and pheasant slices on top of the rice then drizzle the dressing over the top.

bottom of page