Pressure-cooked pinto beans, tender from a strip of kombu, meet lightly sautéed shiitake mushrooms, red onion, and crisp radishes, dressed with shoyu, dijon, and rice syrup for a warm, tangy salad.
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Bring beans, kombu, and water to cover beans (plus 3 inches above) to full pressure in pressure cooker. Lower flame, cook 15 minutes .
In 10-inch sauté pan, lightly sauté fresh shiitake mushrooms in oil. Set aside.
Combine shiitakes, onion and radishes in medium mixing bowl.
In small bowl, combine shoyu, mustard, rice syrup, and vinegars. Slowly whisk in olive oil until emulsified. Pour dressing over vegetables.
Drain beans, add to vegetables, and toss until well mixed.
Gently mix in chives and watercress right before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
