Brown rice salad with carrot ginger and miso dressing

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski



1 cup brown button mushrooms, quartered

1 tablespoon extra-virgin olive oil

3 cups cooked brown rice (one cup raw equals 3 cups cooked)

1 cup snap peas, thinly sliced

1⁄2 cup cashews, chopped

Carrot ginger miso dressing

1 large carrot, cut in chunks

2 tablespoons fresh ginger, peeled

2 tablespoons miso paste, white or yellow

3 tablespoons rice vinegar

2 tablespoons sesame oil

1⁄4 cup water


For dressing, in bowl of food processor is running, add water a little at a time until creamy.

For salad, over high heat saute mushrooms in olive oil until browned. Top rice with mushrooms and sliced snap peas, dressing and cashews, serve immediately. Serves 4.