Steamed Vegetables, Brown Rice and Miso Dressing

A dish I've now made twice in the course of the last couple of weeks.  One cup brown rice, 1 1/2 cups water, bring to a boil then lower to a simmer for 20 minutes.  In the meantime chop up vegetables of your choice (I used carrots, red bell peppers, some adorable little baby bok choy they had at the co-op last week) and steam them, adding the toughest vegetables first, the carrots, then the bell peppers and bok choy stems, then finally the bok choy leaves.  I also had half of a red onion which I sauteed and added to the mix.

So really, a simple rice and veggies dish.  But, the best part is a new miso dressing I made.  Delicious and perfect for a nice simple meal like this one.

MISO DRESSING:

1 Tbsp miso paste
3 Tbsp lite soy sauce
2 Tbsp rice vinegar
1 Tbsp sesame oil
1/4 tsp red chili paste

whisk together and serve over you rice and veggies.  Leftover dressing will keep in the fridge for a few days.