Pickled Mushroom And Miso Brown Rice Salad Recipe

Recipe By Tasting Table

A grain salad to get excited about, thanks to miso-ginger dressing and pickled beech mushrooms.

4.9
29 Rating -
Rate
Vegdiet
33minstotal
30minsPrep
3minsCook
33m.total
30m.Prep
3m.Cook
Pickled Mushroom And Miso Brown Rice Salad
plan
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ingredients serve

Ingredients for Pickled Mushroom And Miso Brown Rice Salad Recipe

  • As required For the pickled beech mushrooms
  • 1.38 cup Water
  • 0.17 cup White wine vinegar
  • 0.06 cup Honey
  • 0.19 teaspoon Kosher salt
  • 0.06 teaspoon Whole black peppercorns
  • 1/4 Star anise pod
  • 1.75 ounce Beech mushroom, root trimmed
  • As required For the dressing
  • 0.06 cup White miso
  • 1/2 tablespoon Water
  • 1/2 tablespoon Rice wine vinegar
  • 1/4 tablespoon Finely grated fresh ginger
  • 0.19 teaspoon Toasted sesame oil
  • As required For the salad
  • 3/4 cup Roughly chopped kale
  • 1 cup Cooked short grain brown rice, cooked according to package instructions
  • 1/4 cup Julienned carrots
  • 1.38 cup Pickled beech mushrooms
  • 1 Black mission figs, halved and thinly sliced
  • 1/4 tablespoon Toasted black sesame seeds
Nutrition
value
1067
calories per serving
8 g Fat33 g Protein204 g Carbs31 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    33g
  • Carbs
    204g
  • Fiber
    31g

MacroNutrients

  • Carbs
    204g
  • Protein
    33g
  • Fiber
    31g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    477mg
  • Iron
    27mg
  • Vitamin A
    1583mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    184mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    138mg
  • Vitamin E
    1mg
  • Copper
    4mcg
  • Magnesium
    306mg
  • Manganese
    3mg
  • Phosphorus
    923mg
  • Selenium
    7mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tasting Table