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Shiitake, Broad Bean and Rice Salad

This shiitake, broad bean and rice salad is a quick, satisfying meal made with leftover or pre-cooked rice. It comes together easily in one pan and works well warm or at room temperature, making it ideal for lunch, lunch boxes, picnics or travel meals. The mushrooms are cooked until tender and slightly savoury, then combined with soy sauce, rice vinegar and fresh greens for a light but filling dish. Broad beans add texture and protein, while rocket or watercress brings a peppery freshness at the end. It’s a simple vegan recipe that’s both practical and versatile, especially when you want something wholesome without much effort.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 125 g shiitake mushrooms
  • 1 Tbsp vegetable oil
  • 2 garlic cloves chopped
  • 4 salad onions chopped
  • 2 Tbsp Kikkoman soy sauce
  • 1 Tbsp rice vinegar
  • 1 cup fresh or defrosted broad beans
  • 1 cup cooked brown rice
  • 1 handful wild rocket or watercress
  • Salt and freshly ground black pepper to taste

Method
 

  1. Cut the mushrooms into bite-sized pieces.
  2. Heat the oil in a frying pan over a medium heat and sauté the mushrooms for about 8 minutes until softened.
  3. Add the garlic and salad onions and stir-fry for 1 minute.
  4. Stir in the soy sauce and rice vinegar, allowing it to bubble for a minute.
  5. Add a splash of water along with the broad beans. Cover and cook for about 5 minutes, or until the beans are tender.
  6. Stir in the cooked rice and heat through gently until warmed.
  7. Taste and season with salt and pepper as needed.
  8. Fold in the rocket or watercress just before serving.