Description
Crispy Gochujang Rice Salad with Flavorful Mushrooms and Edamame is a vibrant, nutritious dish that offers a delightful crunch and spicy-sweet flavor, perfect for any meal!
Ingredients
Scale
- 1 cup jasmine or basmati rice
- 1 cup sliced shiitake or cremini mushrooms
- 1 cup shelled edamame
- 2 tbsp sesame oil
- 2 tbsp gochujang
- 1 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp honey (or maple syrup)
Instructions
- Rinse rice under cold water until clear. In a medium saucepan, combine rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer for about 15 minutes until tender.
- While the rice cooks, heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add sliced mushrooms and sauté for about 5 minutes until golden brown.
- If using frozen edamame, cook according to package instructions until tender (about 3 minutes). Drain and set aside while finishing the mushrooms.
- In a small bowl, whisk together gochujang, soy sauce, and honey until smooth. Adjust seasoning if needed.
- In a large mixing bowl, combine cooked rice, sautéed mushrooms, edamame, and dressing. Toss gently until evenly coated.
- Transfer to plates and garnish with chopped green onions or sesame seeds if desired. Enjoy warm or chilled!
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 320
- Sugar: 8g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Swap out mushrooms for seasonal veggies like bell peppers or zucchini for variety. For added crunch, consider tossing in chopped almonds or sunflower seeds. This salad can be meal-prepped; store leftovers in an airtight container.