Read more: Miso-Charred Mushrooms and Black Rice Salad
- Yield:Serves 2
- Active time: 40 minutes
- Total time:40 minutes
- 1/2 cup forbidden black rice, rinsed
- 1/4 cup white miso
- 2 tablespoons plus 1 teaspoon mirin, fivided
- 2 teaspoons grated fresh ginger
- 4 Portobello mushroom caps, wiped clean
- 1 tablespoon rice vinegar
- 1 tablespoon juice from 1 lime
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 cup fresh or frozen edamame beans
- 3 leaves Savoy cabbage, sliced into very thin strips
- 2 scallions, very thinly sliced
- 1/4 jalapeno, minced
- 2 tablespoons chopped fresh cilantro leaves
- 2 teaspoons toasted white or black sesame seeds
Bring a medium-large pot of salted water to a boil. Add the rice to the boiling salted water, and cook without a lid until tender, about 35 minutes.
Meanwhile, arrange a rack 6 to 8 inches below broiler element and pre-heat broiler to high. In a bowl, whisk together the miso, 2 tablespoons mirin, and fresh ginger. Slather the mushrooms, top and bottom, with the miso mixture. Place on a foil-lined rimmed baking sheet, and broil until tender and charred, turning once, about 20 minutes total. Set aside.
Whisking together the rice vinegar, lime juice, soy sauce, remaining 1 teaspoon mirin, and sesame oil. Set aside.
Once the rice has been cooking for 30 minutes, add the fresh edamame beans. When the rice has only one minute left to cook (it’s been boiling for 34 minutes), add the shredded cabbage. If using frozen edamame, add with the cabbage at the 34 minutes mark. Drain the rice, edamame, and cabbage all together in a fine-mesh colander. Drain and transfer to a large bowl. Toss with the dressing, jalapeno, cilantro, and sesame seeds.
Serve the rice salad with the mushrooms, thickly sliced, perched on top.