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Orange Sesame Shiitake, Kale & Yam Rice Salad
Created by AndrewM, Wednesday, 20 August 2014


Flavor, fiber, and nutrition.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Steam or gently braise sweet potato 5 minutes until just al dente. Set aside to cool.
  5. Steam or gently braise kale 5 minutes until tender. Set aside to cool.
  6. Whisk together orange juice, zest, sesame oil, ginger, salt and pepper into a dressing.
  7. 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.
  8. 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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