-
Recipe from The Simple Secrets to Cooking Everything Better by Matt Preston, Published by PLUM, RRP $39.99
-
-
-
Miso dressing
-
Shredded chicken, brown rice and corn with miso dressing recipe
-
Serves: 6
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
-
-
To make the dressing, blitz the cashews in a food processor with the miso, lemon juice, salt and 120 ml of warm water to loosen it all up. The dressing should be creamy but pourable, and not a thick paste. Add a little more warm water if needed.
-
Toss the cooked brown rice with two-thirds of the celery, spring onion, corn and almonds and set the rest aside for later. (And it’s OK, that can be roughly two-thirds as I don’t want you wasting your time counting out sweetcorn kernels to divide by 66.66% recurring.) Mound into a wide shallow bowl or platter.
-
Toss the shredded chicken in the miso dressing and scatter on top of the rice. Sprinkle on the reserved celery, spring onion, corn and almonds and serve.
-
-
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
-
Peach salsa recipe
Zesty and unusual peach salsa recipe
-
Pineapple gingerbread crumble recipe
A summer riff on a winter classic.
-
5 festive recipes on a budget
A Christmas menu that won't break the bank.
-
Lemon and coconut bliss balls recipe
Roll up your own sweet and zesty treats.
-
5 grab-and-go lunches for work
5 convenient and inspired healthy work lunch ideas.
Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.
By clicking sign up I understand and agree to Medibank's privacy policy