Brown rice salad with carrot ginger and miso dressing
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.