AVOCADO-MISO-MUSHROOM GRAIN BOWL
This meal comes together quickly and is deeply satisfying. Of course, you can add your favorite choice of greens, grains, and any other toppings!
Provided by Candice Kumai
Yield Serves 2 as large bowls, or 4 as a side dish
Number Of Ingredients 11
Steps:
- In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medium heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
- Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
- In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.
BROWN RICE OR FARRO WITH KALE, CABBAGE, MUSHROOMS AND TAHINI DRESSING
Categories Leafy Green Mushroom Vegetarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 20
Steps:
- Dressing 1. In a bowl, combine the tahini, soy sauce, vinegar, sugar, sesame oil, red pepper, and 5 tablespoons water. 2. Whisk well until blended. Add a little more water to thin the dressing, if you like. RICE AND VEGETABLES 1. In a saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 40 to 45 minutes or until rice is tender. 2. Meanwhile, bring a large skillet filled with 1/2 inch of water to a boil. Add the kale and cook, stirring often, for 5 minutes or until tender. Drain in a colander. 3. Wipe out the skillet and set it over medium-high heat. Heat 2 tablespoons of the oil. Add the mushrooms and cook, stirring often for 5 minutes or until most of their liquid evaporates. Add 2 tablespoons more oil and when it is hot, add the cabbage, garlic, red pepper, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until the cabbage softens and starts to brown. Taste for seasoning and add the kale, with more salt or red pepper, if you like. 4. Divide the rice among 4 shallow bowls. Spoon the vegetables on top and drizzle with tahini dressing. Sprinkle almonds and feta on top, if desired.
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