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Miso-Charred Mushrooms and Black Rice Salad

Kerry Saretsky
  • 40 minutes
  • Serves 2

INGREDIENTS

1 tbsp

1 lime, juice from

2 tbsp

Cilantro, fresh leaves

1/2 cup

Edamame beans, fresh or frozen

2 tsp

Ginger, fresh

1/4

Jalapeno

4

Portobello mushroom caps

3

Savoy cabbage, leaves

2

Scallions

2 1/3 tbsp

Mirin

1 tsp

Soy sauce

1/4 cup

White miso

1/2 cup

Forbidden black rice

2 tsp

White or black sesame seeds, toasted

1 tbsp

Rice vinegar

1 tsp

Sesame oil, toasted