Simple delicious, this Miso Mushroom + Avo Brown Rice Salad is a crowd pleaser for summer gatherings. Perfect paired with pan-fried fish, marinated chicken, or your fave BBQ red meat.
Ingredients:
- 1/2 cup brown rice
- 1 cup water
- 2 tbsp. Coconut Oil
- 1 Onion (brown)
- 200g Mushrooms
- 2 tsp. Bone Broth Powder (pepper & me collab)
- 1/2 tsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. miso
- Zest & juice of 1/2 a lemon
- 2 handfuls garden greens (we love rocket, mesculin, spinach etc.)
- Big handful fresh corriander, chopped
- 1/2 cup walnuts, roasted & chopped
- 1 avocado
- Salt + pepper to taste
Instructions:
- Place brown rice in a pot and soak in water for at least 1hr (ideally soak for the day, rinse and cook when preparing lunch or dinner). Rinse rice through sieve, place back in pot with 1cup water. Bring to the boil, then reduce to a simmer for 20-25minutes.
- Whilst rice is cooking, heat a pan with coconut oil
- Saute onions until translucent, then add mushrooms, bone broth powder, curry powder, cumin, and miso. Saute until mushrooms are cooked.
- In a large bowl, add the mushroom miso mix and brown rice, toss to combine. Then add lemon zest and juice, a swish of olive oil, coriander, garden greens, walnuts, avocado, and salt + pepper.
- Gently toss to combine.
- Store in an airtight container, in the fridge for up to 3-4days
