I wrote this recipe as I was thinking about those fall and winter months when all I want is a quick, leftover grain-based meal to whip up and impress. This meal comes together quickly and is deeply satisfying. Of course, you can add your favorite choice of greens, grains, and any other toppings!

　　

Ingredients

Serves 2 as large bowls, or 4 as a side dish

　　

Salad:

2 tablespoons toasted sesame oil or extra-virgin olive oil

　　6 cups thinly sliced mixed mushrooms: shiitake, maitake, buna-shimeji, or your fave mushrooms

　　1 tablespoon reduced-sodium tamari soy sauce

　　1 tablespoon mirin

　　4 cups cooked grains: your choice of brown rice, freekeh, farro, or quinoa

　　4 cups packed fresh greens, such as arugula or finely chopped kale leaves (reserve 3 cups for the salad, 1 cup for topping)

　　1 ripe avocado, pitted, peeled, and thinly sliced

　　2 teaspoons crushed gomashio, for topping

　　

Creamy Miso-Tahini Dressing:

2 tablespoons organic miso paste

　　3 tablespoons tahini paste

　　1/4 cup plus 2 tablespoons rice vinegar

　　

Step 1

In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medi­um heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.

　　

Step 2

Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.

　　

Step 3

In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.

　　Cooks' Note

　　Gomasio, aka Japanese sesame salt, can be purchased in the Asian spice section of some grocery stores and online at Amazon.com

　　From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.