Recipe: Pickled Mushroom And Miso Brown Rice Salad
Humble brown rice is a blank canvas for interesting mix-ins
This month, Tasting Table celebrates all things salad. Keep your cool with us.
Testing recipes is heavy-duty work, and there's no better way to regain strength than with a satisfying, crunchy, wholesome salad-the key word here being "satisfying." We took notes from healthy mini chain Sweetgreen (confession: We eat there on the regular) and tossed the veggies and brown rice in a miso-ginger vinaigrette to add oomph. Pickled beech mushrooms add texture and briny flavor, making this salad one we could eat-and feel satisfied by-every day.
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Recipe from the Tasting Table Test Kitchen
Pickled Mushroom and Miso Brown Rice Salad
A grain salad to get excited about, thanks to miso-ginger dressing and pickled beech mushrooms.
Prep Time
30
minutes
Cook Time
3
minutes
servings
4
servings
Total time: 33 minutes
Ingredients
- For the Pickled Beech Mushrooms
- 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)
- For the Dressing
- ¼ cup white miso
- 2 tablespoons water
- 2 tablespoons rice wine vinegar
- 1 tablespoons finely grated fresh ginger
- ¾ teaspoon toasted sesame oil
- For the Salad
- 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
- 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.
- Make the miso-ginger dressing: In a medium bowl, whisk together all of the dressing ingredients. Makes about ½ cup.
- 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.
Nutrition
| Calories per Serving | 892 |
| Total Fat | 8.8 g |
| Saturated Fat | 1.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 184.3 g |
| Dietary Fiber | 11.4 g |
| Total Sugars | 30.2 g |
| Sodium | 1,037.4 mg |
| Protein | 20.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
