Shiitake And Edamame Salad Food

TILAPIA WITH BARLEY, SHIITAKE, AND EDAMAME SALAD

Steps:

• Make the salad: Heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook, stirring occasionally, until browned and crisp, about 8 minutes. Reduce heat to medium, add shallots and garlic, and cook until tender, about 3 minutes. Add edamame, and cook, stirring occasionally, for about 3 minutes. Add barley, and heat through, about 2 minutes. Sprinkle with salt, and season with pepper.
• Make the fish: Sprinkle both sides of tilapia with salt, and season with pepper. Heat oil in saute pan over medium-high heat. Add tilapia, and cook until browned and crisp, about 3 minutes per side. Add lime juice and 1/4 cup water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.

EDAMAME, QUINOA, AND SHIITAKE MUSHROOM SALAD

Steps:

• Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
• Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes.
• Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
• Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.

EDAMAME WITH SHIITAKE

Steps:

• Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time. Let stand covered 1 minute.
• Meanwhile heat oil in large skillet on medium-high heat. Add sliced mushrooms and saute for 5 minutes. Add soy sauce, garlic, fried rice seasoning, and cooked and drained edamame. Stir to combine. Serve hot.

EDAMAME AND SHIITAKE RICE

Steps:

• Soak 1 ounce dried shiitake mushrooms in 2 cups boiling water, covered, until soft, 40 minutes. Drain, reserving the liquid. Discard the stems and chop the mushrooms. Cook 2 cups sushi rice as the label directs, using 1/2 cup mushroom-soaking liquid in place of 1/2 cup water. Cook 1 1/2 cups frozen edamame in salted boiling water until tender, 6 minutes. Add the edamame and shiitakes to the rice; season with salt.
• Per serving: Calories: 303; Total Fat: 2 grams; Saturated Fat: 0 grams; Protein: 9 grams; Total carbohydrates: 61 grams; Sugar: 1 gram; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 123 milligrams Photograph by Con Poulos

SHIITAKE AND EDAMAME SALAD WITH WHITE MISO VINAIGRETTE

Steps:

• Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender.
• With blender running, pour in 3 tablespoons vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
• Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
• In a large bowl, gently toss lettuce and beet greens with 2 tablespoons vinaigrette.
• Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.

EDAMAME SALAD

Steps:

• Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
• Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
• In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

SWEET AND SPICY EDAMAME SALAD WITH SHIITAKES AND CHICKEN

Steps:

• Prepare the chicken -- just sprinkle on salt and pepper and a little olive oil and then bake at 425 on a baking sheet lined with foil for 15-20 minutes until golden brown. Cool and chop. Set in a large bowl for later. This is also a great use of left over chicken.
• Mushrooms -- Rehydrate the mushrooms as the chicken cooks -- the easiest way is just to put in a small bowl and then top with boiling water (I just did the water in the microwave) Then I covered with plastic wrap and let it sit 5-10 minutes, just use enough water to cover is all you need. Once soft and rehydrated, slice the mushrooms. Reserve 3 tablespoons of the mushroom liquid for the salad.
• Dressing -- In a measuring cup or small cup add in the sesame oil, soy sauce, honey, the mushroom water, salt and pepper. You can always add more if you want. Mix up and set to the side.
• Sesame seeds -- In the small sauce pan you plan to cook the vegetables in, heat to medium without the oil and cook the sesame seeds for just a minute until lightly toasted. Remove and Just set on a paper plate or paper towel for later. They just take a minute.
• Vegetables -- In that same saute pan, add the olive oil and saute the red pepper flakes, fresh shitaki mushrooms and cook 2-3 minutes until the mushrooms are slightly soft. Then add in the edamame, scallions and the dried shitakis sliced. Cook just a minute or two to heat everything up. Then add in the dressing.
• Couscous -- As you cook the vegetables, cook the couscous. It is so simple. Add the couscous to a bowl and pour over HOT LIQUID. Now you can use water or I prefer to use broth. It adds tons of flavor. That is it. Put a towel or plate on top and 5 minutes and it is done.
• So the couscous is done -- so should the vegetables -- and so is the chicken. So just fluff the couscous, add the chicken already diced and add the vegetables already mixed with the dressing. Add in the sesame seeds at the last moment and toss and enjoy.
• This is great warm, room temp or even cold. It is a light healthy salad but goes with anything. And the cost of the shitakis -- well worth it. It serves so many and the leftovers make a great light salad for lunch.