Orange Sesame Shiitake, Kale & Yam Rice Salad
Description
Flavor, fiber, and nutrition.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
Serves
8-12
- 12 medium dried shiitake
- 1.5 C. brown basmati rice
- 2 C. water
- 3 T. soy sauce
- 4" square Kombu
- 2 T. neutral vegetable oil
- 2 T. mirin
- 1/2 t. fresh garlic paste
- 1 large orange sweet potato, peeled, cut into 2" long matchsticks
- 1 bunch curly kale, rinsed, stems removed and chopped fine
- Juice of 2 medium oranges
- Zest of one orange
- 2 t. toasted sesame oil
- 1 T. finely grated fresh ginger
- 1 t. salt
- 1/4 t. fresh ground pepper
- 3 green onions, chopped
- 2 T. toasted sesame seeds
Methods/steps
- Soak shiitake in warm water one hour. Drain and squeeze dry, reserving 1 cup soaking liquid. Remove any stem, then cut in half, turn 90 degrees and slice thinly.
- Bring rice, reserved mushroom liquid, water, and 2 T. soy to a boil in a pot. Reduce heat to a low simmer, and lay kombu on top. Cover and cook 45-60 minutes or until tender and water is absorbed. Remove and discard kombu. Cool until warm but not cold.
- Saute shiitake with vegetable oil in a skillet over medium heat until just browned. Reduce heat, then add garlic, 1 T. soy and mirin. Saute until liquids are absorbed. Set aside to cool.
- Steam or gently braise sweet potato 5 minutes until just al dente. Set aside to cool.
- Steam or gently braise kale 5 minutes until tender. Set aside to cool.
- Whisk together orange juice, zest, sesame oil, ginger, salt and pepper into a dressing.
- Move warm rice to a very large bowl. Add shiitake, sweet potato, kale, green onion and sesame seeds. Pour dressing over. Gently fold until combined.
- Refrigerate until cold, folding a couple more times to distribute dressing.
Additional Tips
Other fairly bold flavored firm mushrooms would work: Matsutake, Maitake, Cauliflower, Lobster. If using matsutake, don't saute, just cut into matchsticks and simmer in the garlic/soy/mirin and a touch of water.
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