1/2 teaspoon sesame oil

1 tablespoon lemon juice

2 teaspoon minced fresh garlic, divided

3 tablespoons tahini paste

3 tablespoons warm water

1/4 cup pickled vegetables (dill pickles, pickled onions, pickled ginger, beets)

Ground pepper

1. In a medium saucepan with a tight-fitting lid, combine rice, 2 cups of water and 1/2 teaspoon salt; bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork to serve.

2. Bring a large pot of water to a boil, add Chinese greens and cook for 2 minutes. Drain, set aside.

3. Heat a large frying pan over medium-high heat. Add mushrooms. Allow to brown on one side before flipping them over, just before they finish cooking, add soy sauce and 1 teaspoon garlic. Cook and stir for 1 minute. Drizzle with sesame oil.

4. In a small bowl, combine lemon juice and 1 teaspoon garlic for 1 minute to tame the raw garlic flavor. Add tahini paste, water and 1/2 teaspoon salt. Whisk, set aside.

5. Divide rice between two bowls. Top with mushrooms and Asian greens. Drizzle tahini dressing evenly over bowls. Garnish with a few slices of pickled vegetables.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)