Thank you Martha Stewart. This idea was inspired by a recipe from her site. I ‘healthified’ it by leaving out the oil (so unnecessary), and changed up some of the ingredients. If you’re a fan of Asian flavors, you’re going to love this recipe. I like to make my dishes pretty, so I molded the rice in a form, but you can easily accomplish the same effect by stuffing your rice in a ramekin dish, then carefully plating it….just have fun with your food!

Prep time: 10 minutes (with fully cooked rice)

Cook time: 12-15 minutes

Makes 2 servings


  • 2 cups cooked brown or black rice
  • 2 Tbls. white miso paste (the mildest)
  • 1/4 cup low-sodium tamari + 2 Tbls.
  • 1 garlic clove, minced
  • 1 Tbls. black or regular sesame seeds
  • 1 tsp. ground ginger
  • 1 tsp. freshly squeezed lemon juice
  • 1 cup snap or snow peas, sliced on an angle
  • 1 cup red or yellow bell pepper, diced
  • 1 cup fresh spinach*
  • 1 cup baby kale*
  • 1 cup swiss chard leaves*
  • 1/2 cup green onions

*I used a bag of the organic baby mix of all three greens.


  1. After cooking your rice, set it aside covered with a wet towel to keep moist.
  2. Make the miso sauce by whisking together the miso, 1/4 cup tamari, garlic, ginger and lemon juice. Set aside.
  3. Heat a saute pan over medium high heat.
  4. Add the sliced peppers and snap peas and 1 Tbls. sesame seeds. Splash in small amounts of tamari to keep it from sticking, then cover for 2 minutes to steam and soften, but don’t overcook them!
  5. Remove them to a plate.
  6. Add your chard, spinach and kale to the low-medium heated pan.
  7. Splash with some tamari and/or water and cover for 1 minute, just until wilted, then turn heat off.
  8. Plate your rice as you’d like, top with the crispy sauteed peppers and snap peas, then surround the plate with the lightly steamed greens.
  9. Gently drizzle your miso sauce over the entire plate, making sure to drench your rice mound.
  10. Top with diced green onions and more sesame seeds.