Shiitake Rice Salad
Description
Summery umami goodness
Ingredients
- 2 C. water
- 1 C. brown basmati rice
- 1 t. salt
- 12 dried Chinese black mushrooms
- 1 T. vegetable oil
- 1 C. frozen edamame, thawed
- 2 t. fresh ginger, grated
- 1 clove garlic, minced
- 1 can slice water chestnuts, drained & chopped
- 1 red bell pepper, seeded and chopped
- 3 green onions, sliced thin
- 3 T. rice wine vinegar
- 1 T. soy sauce
- 1 T. honey
- 1 T. sesame seed oil
- nori shreds (optional)
Methods/steps
- Bring rice & water with salt to a boil in a medium saucepan over high heat. Reduce heat to low, cover, and simmer 40 minutes or until rice is tender and water is absorbed. Remove from heat and let steam 10 minutes. Let cool somewhat.
- Put the mushrooms in a small heatproof bowl. Cover with hot water and soak for 20 minutes.
- Squeeze mushrooms dry, remove stems and slice thin.
- Saute mushrooms with oil in a skillet over medium heat until tender, 4-5 minutes. Add edamame, ginger and garlic. Cook another 2 minutes. Remove from heat & cool a bit.
- Mix vinegar, soy sauce, honey & sesame oil together.
- Gently fold rice, mushroom/edamame mix, vegetables, dressing and nori together. Cover & refrigerate until cold.
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