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Miso Butter Brown Rice Bowl

Active Time: 15 minutes
Total Time: 35 minutes
  • Low Carb/Paleo
  • Vegetarian
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Why we love it:

If miso isn’t a fridge staple in your house yet, I highly recommend it! It lasts forever so it won’t go to waste and it’s so flavorful and easy to use, it’s great in many ways: toss it in soups, a sauce, stir fry, BBQ, marinades, and braises. Here, I mix it evenly with butter and use that to roast veggies on a sheet pan. It’s a little sweet so it caramelizes and very simply creates a depth of flavor.


  • 112 cups Short Grain Rice (Brown)
  • 4 cups Water
  • 12 teaspoon Kosher Salt
  • 1 head Cauliflower
  • 1 Bell Pepper (Orange, Yellow or Red)
  • 12 pound Brussels Sprouts
  • 3 Tablespoons White Miso (yellow miso works too)
  • 3 Tablespoons Unsalted Butter
  • 12 pound Broccoli
  • 1 Shallot
  • 1 Tablespoon Soy Sauce
  • 14 cup Pepitas
  • 3 Tablespoons White Sesame Seeds
  • Sriracha (optional for garnish, to taste)

Cooking Instructions

  • 1. RICE

    Get the rice boiling asap if you’re using brown rice. Combine the water, rice and salt in a pot with a fitted lid. Cover the pot and set over high heat, bring it to a boil. As soon as its boiling, remove the cover and stir. Boil uncovered for 5 minutes to reduce the water down, then turn the heat to low and cover. Steam rice like this for 25 minutes. Boiling it hard for a few minutes kickstarts the cooking and shaves a bit of time off the total cooking.


    Get out 2 rimmed baking sheets and line them with silicone mats or parchment (foil will do in a pinch but isn’t preferred since the miso could stick. If you have those gold “non-stick” pans, this is a great use for them unlined).

    Trim the very bottom of the cauliflower stem off, it’s usually dry. Then slice through the head into 2” wide planks. Then turn and dice into 2” squares. Use the stems and the leaves. Add the florets to the pan and look for the stem pieces from the center - cut them in half again so they’re smaller than the florets.

    Wash and dice the pepper into 1” cubes.

    Halve the brussels sprouts.


    Using a fork, mash the miso and butter together in a bowl until evenly combined. If your butter is coming straight from the fridge, microwave it in 10 second bursts until it’s pliable, or pop it in the preheating oven as needed. If some melts, that’s fine.

    Reserve about 1 teaspoon of the mixture and evenly toss the rest with the veggies, using your fingers to evenly coat.

    Put the sheet pans in the oven. Bake for 10 minutes.


    Chop the broccoli into florets and dice the stems into ¾” cubes. Peel the shallot and slice into ¼” thin rounds or half-moons.

    Toss the broccoli and shallot with the reserved teaspoon of miso-butter.

    After the sheet pans have baked for 10 minutes, add the broccoli and rotate the pans from top to bottom.

    Bake the pans with all of the vegetables for another 20 minutes, checking oven to stir a couple of times. They’re done when everything is tender and caramelized. If during this time you feel like anything is getting charred or too brown, turn down your oven to 375 or 350 (most ovens don’t maintain even temperature or are just off. You don’t want to burn everything and miso will burn).

  • 6. TOSS

    When everything is done, toss the 2 sheet pan’s contents together.

  • 7. SERVING

    Scoop hot rice into big bowls and top with generous scoops of veggies. Drizzle with soy sauce, if desired, or hot sauce. A bottled Asian-style BBQ sauce is great too - like gochujang, a small bit of hoisin, or even a spicy kewpie mayo. Garnish with pepitas and sesame seeds.

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    rub some of the miso butter on a thick filet of fish - try halibut, salmon, or cod. Shrimp works well too. Roast the fish or shrimp on a separate pan because it’ll cook faster
    it definitely takes longer but we like it here because it’s a simple dish. Use pre-cooked frozen rice, white rice, quinoa, or even soba noodles instead to go faster
  • MISO:
    can’t find it? Don’t want it? Mix butter with hoisin sauce, oyster sauce, half as much Thai-Kitchen red or green curry paste, or gochujang sauce. Or, mix butter with sriracha to taste (start with 1 Tablespoon), plus 1 teaspoon soy sauce, and 1 teaspoon honey
    can be subbed for what you like. Sweet potatoes are killer with the miso butter, as is eggplant, mushrooms, peas, edamame, zucchini, carrots, etc.
    in a separate pan, roast chicken wings, chicken breasts, or legs with a coating of the miso butter. Also works on pork tenderloin

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Go for veggies you know they’ll enjoy and if noodles are a better hit, serve with those. Consider removing the beets if they prefer everything separate since they’ll color the whole plate
  • Serve with crunchy wonton noodles or chips for a fun bite

Prep Ahead & Use It Up

Cook rice ahead

Rate this recipe:
3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5 (3 votes, average: 4.33 out of 5)
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