Edamame & Shiitake Rice Salad
An island twist on a favorite Rice Salad. This recipe combines fresh woody shiitake mushrooms, snow peas and protein rich edamame for a flavorful and fun dish.
2 c. cooked rice
1 TB vegetable oil
¼ lb. fresh shiitake mushrooms, stems removed, thinly sliced
¼ lb. button mushrooms, thinly sliced
1 c. frozen edamame, thawed
1 c. snow peas, trimmed, thinly sliced
2 tsp. ginger, peeled, grated
1 clove garlic, minced
3 TB rice wine vinegar
1 TB Aloha shoyu
1 TB honey
1 TB sesame seed oil
freshly ground black pepper
In a skillet over medium heat; sauté mushrooms in oil until tender. Add edamame, ginger and garlic. Cook 2 minutes. Remove from heat. Stir in vinegar, soy sauce, honey and sesame seed oil. Toss in rice; stirring until well combined. Taste for seasoning.
Serve at room temperature or chilled. Serves 4-6.