2 tbsp MISO PASTE
4 tbsp RICE BRAN OIL
1 tbsp GLUTEN FREE TAMARI or GLUTEN FREE SOY SAUCE
1 tbsp LEMON JUICE
1 small clove GARLIC, crushed and finely chopped
1½ cups (300g) SHORT GRAIN BROWN RICE
1 cup EDAMAME BEANS
600g BABY BUTTON or BABY BROWN MUSHROOMS
3 tbsp RICE BRAN OIL + extra for massaging the kale
2 tsp FRESH TURMERIC, grated or 1 tsp TURMERIC POWDER
SALT and freshly GROUND BLACK PEPPER
3 cups (180g) KALE, tough stems removed (see tip)
½ cup (80g) TOASTED NUTS (we recommend PEANUTS, CASHEWS, HAZELNUTS or MACADAMIA), roughly chopped
3 cloves GARLIC, sliced
1 cup (40g) FRESH PARSLEY, finely chopped
1 small RED ONION, peeled and finely diced
2 CELERY STICKS, stem and leaves finely chopped
To make the dressing: in a small bowl whisk the miso with a splash of hot water. Add the rest of the ingredients and whisk together. To cook the rice and edamame beans: place the brown rice in a large saucepan and fill with hot water. Cook over a medium heat for 15 to 20 minutes or until the rice is just cooked through. Drain well and set aside in a large serving bowl. Mix through the edamame beans and half of the dressing into the hot rice - the edamame will gently cook from the heat
of the rice.
To cook the mushrooms: preheat the oven to 180°C and line a baking tray. In a mixing bowl, combine the mushrooms, oil and turmeric. Add a good grind of salt and black pepper and toss to coat the mushrooms in the oil and seasoning. Place the mushrooms on the prepared tray and cook for 15 minutes.
To prepare the kale: roughly tear up the kale leaves, place them in a mixing bowl and add a splash of oil. Massage the oil into the kale using your hands.
To make the salad: add the kale, warm mushrooms, toasted nuts and all of the remaining ingredients into the rice. Pour over the rest of the dressing and toss to combine.