What to do with leftover rice? Instead of the usual fried rice, I came up with this really easy recipe. It is a bit like a rice pizza made with mozzarella and capers as topping. You can use this concept to create a meat free dish if you are vegetarian.
Check out the full recipe for Mozzarella Rice Bake
in Belize Wild Recipes which has over sixty recipes which have been created with much love and gusto by Munchkin.
It has been two months since we made our Good Friday Shiro Miso; so, I reckoned it was time to try it out!
Shiro miso contains a higher white rice to bean ratio, therefore it can ferment faster and be ready to eat in 2 months. Compare this to hatcho miso which is only made of fermented beans which takes at least 12 months to mature.
I also had a huge pumpkin (14lbs/7kg) in weight, just waiting to be eaten:
So, this is what I came up with; Miso, Pumpkin and Onion Bake:
After eating this, we both agreed that the miso was ready to eat…it gave a unique umami savoury taste to the dish. What a treat and the miso and pumpkin are fresh from our farm!