Radishes with black rice and miso

Radishes with black rice and miso

Total: 1 hr 10 min. | Active: 55 min.
vegetarian, gluten-free
Nutritional value / person: 473 kcal
, Fat: 20 g
, Carbohydrate: 60 g
, Protein: 10 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp toasted sesame oil
1 red onion, finely chopped
250 g Venere rice
6 dl water
1 tsp salt


2 bunches radishes incl. green parts, halved lengthwise
½ tsp olive oil


40 g butter, melted
1 tbsp miso paste
¼ tsp salt

Miso dressing

1 ½ tbsp miso paste
2 tbsp rice vinegar
2 tbsp almond cream
1 tbsp maple syrup
1 tbsp water
¼ tsp salt
½ tbsp toasted sesame seeds
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How it's done

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Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the water, season with salt, bring to the boil. Cover and cook over a medium heat for approx. 45 mins., stirring occasionally, until al dente. Drain the rice, if necessary.


Mix the radishes and oil in a bowl, spread on a baking tray lined with baking paper.


Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove, mix the butter and miso, season with salt, drizzle over the radishes and roast for around another 5 mins.

Miso dressing

Combine the miso with all the other ingredients up to and including the salt. Remove the radishes from the oven, serve with the rice. Drizzle with the dressing, sprinkle with sesame seeds.

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