Miso-Ginger Rice Bowls with Mushrooms, Kale & Watermelon Radish

Miso-Ginger Rice Bowls

with Mushrooms, Kale & Watermelon Radish

35 MIN
2 Servings
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From the Test Kitchen

We’re giving a medley of red, brown, and wild rice a bright, savory lift by stirring in a homemade miso-ginger dressing, then topping it with a variety of vegetables, including sautéed kale and mushrooms and crisp, sesame-marinated cucumber and radish. The velvety smooth yolk of a soft-boiled egg adds a final layer of rich flavor to each hearty bowl.
13 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Vegetarian 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Miso-Ginger Rice Bowls with Mushrooms, Kale & Watermelon Radish
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Red Rice Blend
  • 4 oz Mushrooms
  • 1 bunch Kale
  • 2 Persian Cucumbers
  • 1 Watermelon Radish
  • 2 cloves Garlic
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Soy Sauce
  • 1 Piece Ginger
  • 1 Tbsp Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Honey
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of salted water is boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients & make the dressing
2 Prepare the ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Roughly chop the mushrooms. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the cucumbers into rounds. Peel the radish; quarter lengthwise, then thinly slice crosswise. In a medium bowl, combine the vinegar and sesame oil. Add the sliced cucumbers and sliced radish; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). In a separate bowl, whisk together the grated ginger, miso paste, honey (kneading the packet before opening), and 2 teaspoons of  warm water. Season with salt and pepper. 

Cook the eggs
3 Cook the eggs

Meanwhile, carefully add the eggs to the small pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

Cook the mushrooms & kale
4 Cook the mushrooms & kale

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the soy sauce and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Dress the rice & serve your dish
5 Dress the rice & serve your dish

To the pot of cooked rice, add the dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed rice topped with the cooked mushrooms and kale, cooked eggs, and marinated cucumbers and radish (discarding any liquid).Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of salted water is boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients & make the dressing

Meanwhile, wash and dry the fresh produce. Roughly chop the mushrooms. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the cucumbers into rounds. Peel the radish; quarter lengthwise, then thinly slice crosswise. In a medium bowl, combine the vinegar and sesame oil. Add the sliced cucumbers and sliced radish; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). In a separate bowl, whisk together the grated ginger, miso paste, honey (kneading the packet before opening), and 2 teaspoons of  warm water. Season with salt and pepper. 

Prepare the ingredients & make the dressing
Cook the eggs
3 Cook the eggs

Meanwhile, carefully add the eggs to the small pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

4 Cook the mushrooms & kale

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the soy sauce and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the mushrooms & kale
Dress the rice & serve your dish
5 Dress the rice & serve your dish

To the pot of cooked rice, add the dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed rice topped with the cooked mushrooms and kale, cooked eggs, and marinated cucumbers and radish (discarding any liquid).Garnish with the sesame seeds. Enjoy!

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