Pickled Shiitake Mushrooms, Lotus Roots and Brown Rice Salad.
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4.67 from 3 votes

Pickled Shiitake Mushrooms, Lotus Root and Brown Rice Salad

Pickled Shiitake Mushrooms, Stir Fried Lotus Root, Crunchy Edamame Beans and Dash of Chilli and Ginger, Gives This Healthy Lotus Root Brown Rice Salad A Whole Lot of Kick That Is Perfect as A Meal on Its Own or As A Comforting Side Dish for Entertaining
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Salad
Cuisine: Asian
Keyword: Autumn Salad, Cooked Salad, Hearty, No Fruit, Winter Salad
Dietary: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Food Group: Grains/Pasta/Rice, Vegetables
Servings: 4
Calories: 579.51kcal
Author: Sammy Eng

Ingredients

Salad

  • 200 g lotus root
  • 100 g shiitake mushrooms, dried or fresh
  • 4 cup water
  • 2 cup brown rice
  • 1 cup edamame beans, hulled
  • 1 garlic clove
  • 2 tbsp mirin
  • 1 tbsp tamari
  • 1 tbsp sesame seeds
  • cup water
  • ½ cup rice wine vinegar
  • ½ cup tamari
  • cup brown sugar
  • 2 cm ginger, sliced
  • 1 sprig spring onion

Dressing

  • 2 tsp chilli flakes
  • 2 tsp sesame oil
  • 2 cm ginger, grated

Instructions

Salad

  • Wash and thinly slice shiitake mushrooms. Place water, tamari, rice vinegar, sliced ginger, mirin and brown sugar in a pot. Mix well. Add sliced mushrooms. Bring everything to boil, turn down heat and simmer for 5 minutes. Remove from heat and let it cool down.
  • Add brown rice to a pot and give it a good rinse under running water to remove excess starch. Add 2 cups of water to cover brown rice and bring to boil over medium heat. Reduce heat and cover pot with lid. Simmer for 25-30 minutes or until all liquid has been absorbed and the rice is cooked through and fluffy.
  • Bring a pot of water to boil, add a pinch of salt and then add hulled edamame beans. Cook for 5 minutes and then drain. Rinse with cold water and set aside for assembly.
  • Place frozen sliced lotus root in a bowl and then add boiling hot water to defrost the slices. Drain lotus root and then pat dry with paper towels.
  • Add oil and thinly sliced garlic in a large pan, stir until fragrant. Add sliced lotus root and stir fry for 1-2 minutes. Add 1 tablespoon tamari. Continue to fry for another 2 minutes until all tamari is absorbed and lotus root are golden brown on both sides.

Dressing

  • From the marinating liquid of the shiitake mushrooms, scoop 5 tablespoons of liquid into a small bowl. Grate ginger into bowl, then add the sesame oil and chilli flakes. Mix well.

Assembly

  • In a large mixing bowl, place brown rice, shiitake mushrooms, edamame beans and lotus root together.
  • Add dressing into bowl and mix ingredients well. Leave for 5-10 minutes for ingredients to fully absorb the dressing. Taste brown rice salad and adjust flavour as required.
  • Wash and finely cut spring onions into small rounds.
  • Add half of sesame seeds and chopped spring onions into bowl and mix well.
  • You can serve salad individual bowls or place in a large bowl to serve with main course.
  • To serve, sprinkle the remaining sesame seeds and spring onions on top.

Notes

  • You can use fresh or dried mushrooms. For dried mushrooms, soak them in hot water first and then slice when soft.
  • Pickled mushrooms can be prepared a day in advance and stored in the fridge for up to a week.
  • Can be served individually as a main meal or as a side dish with other proteins such as tofu, chicken, fish or pork.
  • You can mix in brown rice with other grains like quinoa, barley, bulgar wheat or freekeh if you prefer less carbs.

Nutrition

Calories: 579.51kcal | Carbohydrates: 111.5g | Protein: 17.36g | Fat: 7.92g | Saturated Fat: 1.22g | Sodium: 2005.03mg | Potassium: 901.81mg | Fiber: 9.21g | Sugar: 21.98g | Vitamin A: 326.41IU | Vitamin C: 25.17mg | Calcium: 132.39mg | Iron: 4.66mg
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