Recipe: Pickled Mushroom and Miso Brown Rice Salad
Prep Time:
30 minutes
Cook Time:
3 minutes
Servings:
4 servings
Ingredients
  • 1½ cups water
  • ⅔ cup white wine vinegar
  • ¼ cup honey
  • ¾ teaspoon kosher salt
  • ¼ teaspoon whole black peppercorns
  • 1 star anise pod
  • 7 ounces beech mushroom, root trimmed (3 cups)
  • ¼ cup white miso
  • 2 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoons finely grated fresh ginger
  • ¾ teaspoon toasted sesame oil
  • 3 cups roughly chopped kale
  • 4 cups cooked short grain brown rice, cooked according to package instructions
  • 1 cup julienned carrots
  • 1½ cups pickled beech mushrooms
  • 4 black mission figs, halved and thinly sliced
  • 1 tablespoon toasted black sesame seeds
Directions
  1. Make the pickled mushrooms: In a medium saucepan over medium-high heat, combine the water, vinegar, honey, salt, black peppercorns and star anise. Bring to a boil. Add the mushrooms and reduce the heat to a simmer. Cover and cook until the mushrooms are barely tender, about 3 minutes. Transfer to a bowl and let cool to room temperature. Chill, covered, for at least 2 hours in the refrigerator. Makes 1½ cups.
  2. Make the miso-ginger dressing: In a medium bowl, whisk together all of the dressing ingredients. Makes about ½ cup.
  3. Assemble the salad: In a large serving bowl, massage the kale with 2 tablespoons of the dressing and combine with the rice. Add the matchstick carrots along with 3 tablespoons of the dressing and mix together. Top with the pickled mushrooms and fig slices, then garnish with the black sesame seeds and serve.