Crispy rice meets savory Highline Mini Bella Mushrooms in this bold, zesty salad! Crunchy, herby, and packed with umami, it’s the perfect light meal or side. Fresh, flavorful, and totally crave-worthy!
Ingredients:
FOR THE CRISPY RICE:
1 cup white rice, cooked
1 tbsp chili oil
FOR THE MUSHROOMS:
8oz Highline Mini Bella Mushrooms, sliced
½ tbsp gochujang paste
½ tbsp maple syrup
1 tsp rice vinegar
1 tsp sesame oil
FOR THE PEANUT SAUCE:
1 ½ tbsp peanut butter
1 tbsp fresh ginger, finely grated
1 clove garlic, peeled
2 tbsp lime juice
2 tsp tamari
2 tsp maple syrup
¼ cup soy milk
1 tsp gochujang paste
FOR THE SALAD:
1 ½ cups shelled frozen edamame, thawed
1 medium cucumbers, diced
2 spring onions, finely chopped
1 avocado, diced
¼ cup fresh mint, finely chopped
Instructions:
1. Preheat the oven to 400°F. Line a baking tray with parchment paper. In a bowl, mix the cooked rice with chili oil. Spread the rice in a thin layer on the baking tray. Bake for 30 minutes, stirring halfway through. Let the rice cool completely. Once cooled, crush it into crispy bits.
2. In a large bowl, add the mushrooms and seasonings. Stir until the mushrooms are evenly coated.
3. Heat a large pan over medium heat. Add the mushrooms and cook for about 10 minutes until they release their juices. Once they start looking dry, add the sesame oil. Stir and cook for 2 minutes without stirring to allow them to brown. Stir again, then let them sit for another 2 minutes to brown further.
4. In a small blender, combine peanut butter, ginger, garlic, lime juice, tamari, maple syrup, soy milk, and gochujang.
5. Divide the edamame, cucumber, spring onion, avocado, mint, mushrooms, and crispy rice between two bowls. Drizzle with peanut sauce. Serve and enjoy!
