Rice Bowl with Braised Leek & Crispy Brussel Sprouts

Rice Bowl with Braised Leek & Crispy Brussel Sprouts


Serves 2

1 leek
1 Tbsp oil
1 cup hot vegetable stock
½ Tbsp miso paste
½ Tbsp honey
1 Tbsp soy sauce
2 tsp sesame oil
Pinch chilli flakes
350g Brussels sprouts
1 clove garlic, finely chopped
2 eggs
3 cups cooked rice
Fresh herbs e.g. parsley to serve (optional).


Preheat the oven to 180°C. -Trim and halve the leek horizontally and gently wash between the layers. Dry thoroughly and cut each piece in half vertically. Heat oil in frying pan until hot. Reduce the heat and fry leek pieces until coloured. Pour in the hot stock and let it bubble.

Meantime mix together the miso paste with ½ cup boiling water. Stir in honey, soy sauce, sesame oil and chilli flakes. Add this to the stock. Transfer the frying pan to the oven. Cook uncovered for 20 minutes. Remove the pan from the oven and lift the leeks out of the liquid, saving the liquid to drizzle over the top when serving. 

While the leeks are cooking, slice each Brussel sprout in half through the stem and place in a bowl. Toss through a little oil and garlic. Season with salt and pepper. Place the sprouts cut side down in a single layer on an oven tray. Roast for 20 minutes until caramelised and golden. - Bring a small pot of water to the boil. Add eggs and boil for 5 minutes. Peel when cool. -To assemble: Fill bowls with the rice (previously cooked). Top with vegetables and halve an egg into each bowl. Drizzle with any remaining liquid. Scatter with fresh herbs.
Recipe adapted from vegetables.co.nz

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