I made it last night. It's from Mark Bittman's Food Matters Cookbook.
From memory... cook one cup of brown rice (dry measurement). When it's done, stir in 1/3 cup miso paste, a tablespoon of grated ginger, two teaspoons of sesame oil, and a little bit of ground black pepper. The recipe calls for it to be served with broiled sliced eggplant and scallions, but suggests that portobello mushrooms or zucchini would work just as well.
I admittedly didn't measure carefully, but I would start with less miso next time. I might also thin it with a couple tablespoons of orange juice.
What inspired this particular one was a miso-glazed brown rice with eggplant. A recipe-type thing is in another comment. I mostly keep white miso around because it strikes me as more versatile.
The combination of Dr. Lustig's video, Michael Pollan's In Defense of Food, and my waistline have caused me to revamp my diet. I've started focusing on eating "real food" by Mr. Pollan's definition-- shopping at the outside edge of the grocery store, not eating anything that my great-great-grandmother wouldn't recognize as food, etc. I still eat sweets, but I do it in moderation. (Well, today was cookiethon, and moderation is not allowed, but in general...)
I have to admit when i eat low carb high fat diets high fibre diets I feel better. the problem is that I don't because I'm being nuts right now buuuuut thing are getting better and as I get better so my diet improves. when I go to stay in France with otterylexa my diet improves massively. Even junk food take out pizza is better there - duck gizzards, cubed streaky bacon, walnuts, and creme fresh - on a pizza! Delicious!
Mind you now that the dutch have opened up huge hydroponic greenhouses in the uk, the range and quality of tomatoes and other vegetables even at places like wallmart has improved by leaps and bounds