Pickled Mushroom and Miso Brown Rice Salad recipes

Ingredients

• 1½ cups water
• ⅔ cup white wine vinegar
• ¼ cup honey
• ¾ teaspoon kosher salt
• ¼ teaspoon whole black peppercorns
• 1 star anise pod
• 7 ounces beech mushroom, root trimmed (3 cups)
• ¼ cup white miso
• 2 tablespoons water
• 2 tablespoons rice wine vinegar
• 1 tablespoons finely grated fresh ginger
• 3 cups roughly chopped kale
• 4 cups cooked short grain brown rice, cooked according to package instructions
• 1 cup julienned carrots
• 1½ cups pickled beech mushrooms
• 4 black mission figs, halved and thinly sliced
• 1 tablespoon toasted black sesame seeds

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