Crispy Rice Mushroom Salad with Green Tahini Dressing

This salad has a little bit of everything: crunch, umami, freshness, and two Anima Mundi products doing real work in the background. Day-old rice baked in chilli oil until it crisps up at the edges. Mushrooms marinated in tamari, ginger, maple, and Adaptogenic Powder then cooked low and slow until they're almost lacquered. A cold, vivid herb dressing blended with Liver Vitality that tastes like a green goddess got a functional upgrade. Everything comes together over a base of bean sprouts, edamame, cucumber, and carrot, and the whole bowl is finished at the table.

The crispy rice is the move here. Press it flat on the tray, don't rush the oven, and let it go until the edges are genuinely golden. It's what gives the salad its texture and the reason this doesn't eat like a regular grain bowl.

What's In the Bowl

Adaptogenic Powder goes into the mushroom marinade, where its seven medicinal mushrooms — Reishi, Lion's Mane, Cordyceps, Chaga, Maitake, Shiitake, and Agaricus — blend seamlessly into the tamari-ginger base.* The cacao in the blend adds a subtle, earthy depth that you won't identify as chocolate but will notice as something richer than a plain mushroom sauté.

Liver Vitality goes into the herb dressing, where Moringa, Spirulina, Chlorella, Dandelion Root, Milk Thistle, and Burdock disappear into a blender full of coriander, parsley, mint, tahini, and lime.* The dressing already reads as green and herbaceous — the Liver Vitality deepens that without announcing itself, and turns a good dressing into one that actively supports the body's natural detoxification pathways.

RECIPE

Ingredients

Crispy Rice:

• 1 cup cooked and cooled rice (day-old is best)
• 1 Tbsp sesame chilli oil

Marinated Mushrooms:

• 2 cups chopped mushrooms (Swiss brown and oyster work well)
• Small handful enoki mushrooms
• 2 tsp tamari sauce
• 1 Tbsp sesame chilli oil
• ½ tsp minced or dried ginger
• 2 tsp apple cider vinegar
• 2 tsp maple syrup
• 3 tsp Anima Mundi Adaptogenic Powder

Salad:

• 2 cups bean sprouts
• 1 cup edamame beans
• 6 mini cucumbers, sliced
• ½ red onion, finely diced
• 1 carrot, finely julienned

Green Herb Dressing:

• ¼ cup water
• ⅓ cup hulled tahini
• 2 tsp maple syrup
• 2 cloves garlic
• 2 packed cups fresh herbs (coriander, parsley, and mint)
• Juice of 2 limes
• Juice of 1 lemon
• ½ tsp salt
• 1 tsp minced ginger
• 3 tsp Anima Mundi Liver Vitality

Method

1. Preheat the oven to 350°F and line a baking tray. Mix the rice and chilli oil well, then spread onto the tray and press flat with your fingers. Bake for 25–30 minutes, or until the edges are toasted and golden.
2. Add the chopped mushrooms to a container with a sealable lid. Add the tamari, chilli oil, ginger, apple cider vinegar, maple syrup, and Adaptogenic Powder. Seal and shake well. Let sit for at least 10 minutes.
3. Heat a skillet over medium heat. Add the mushrooms and reduce to low. Sauté for 10 minutes, scraping the marinade as it sticks and stirring it back through. Add the enoki mushrooms and cook for a further minute. Turn off the heat.
4. Prepare the salad vegetables and place in a large bowl.
5. Add all dressing ingredients to a blender and blitz until smooth. Taste and add extra lemon if needed.
6. Add the cooled crispy rice and mushrooms to the top of the salad. Pour over the dressing, toss gently, and serve immediately. Season with extra salt and pepper to taste.

Shop The Ingredients

Adaptogenic Powder: organic 7 mushroom blend with cacao for daily resilience and immune support*

Liver Vitality: cleansing greens blend of Moringa, Spirulina, Milk Thistle, and Dandelion Root for liver and digestive support*

Explore all of our adaptogenic eats on the Blog!