Pickled Mushroom And Miso Brown Rice Salad Recipe

Ingredients For Pickled Mushroom And Miso Brown Rice Salad Recipe

• For the pickled beech mushrooms
• 5.5 cup Water
• 0.6699999999999999 cup White wine vinegar
• 0.25 cup Honey
• 0.75 teaspoon Kosher salt
• 0.25 teaspoon Whole black peppercorns
• 1 Star anise pod
• 7 ounce Beech mushroom, root trimmed
• For the dressing
• 0.25 cup White miso
• 2 tablespoon Water
• 2 tablespoon Rice wine vinegar
• 1 tablespoon Finely grated fresh ginger
• 0.75 teaspoon Toasted sesame oil
• For the salad
• 3 cup Roughly chopped kale
• 4 cup Cooked short grain brown rice, cooked according to package instructions
• 1 cup Julienned carrots
• 5.5 cup Pickled beech mushrooms
• 4 Black mission figs, halved and thinly sliced
• 1 tablespoon Toasted black sesame seeds