This is the perfect first taste of fall, earthy and grounding with the warm mushrooms but still fresh and light with the bright citrus notes. The crispy rice adds a nice crunch and the greens provide you with lots of chlorophyll and fiber.
Serves 4
Ingredients: (preferably organic)
- 250g shiitake mushrooms, sliced
- 250g shimeji mushrooms
- 1 tbsp miso
- 1 tbsp coconut oil
- 2 cups rice, cooked
- 2 tbsp coconut oil, melted
- black sesame seeds, for garnish
- 4 cups arugula
- 2 cups spinach
Citrus Sesame Dressing
- ¼ cup tamari
- 1 lime, juiced
- 1 tbsp maple syrup
- 2 tbsp sesame oil
Directions:
01. Pre-heat the oven to 180C. On a parchment paper lined baking sheet, spread out the cooked rice, mix with the coconut oil and place in the oven for 30 minutes until crispy.
02. Melt the remaining coconut oil in a frying pan and add the mushrooms. Cook until soft and add the miso to add flavour. Keep warm and set aside.
03. Make the dressing by mixing together the tamari, lime juice, maple syrup and sesame oil.
04. In a large bowl, assemble the salad with the greens first, crispy rice, warm mushrooms, drizzle with dressing and garnish with black sesame seeds.
