Heat a large skillet over medium-high heat. Add two teaspoons of oil and swirl so it coats the skillet. Add mushrooms in one layer. Cook for 4 minutes on one side. Stir and cook until softened and slightly crispy, about 4 minutes. Set aside.
Add kale to a bowl. Optional: massage kale with one teaspoon of oil.
Add in brown rice, sautéed mushrooms, and sliced carrot. Toss with miso dressing.
Top with cooked salmon or chicken if desired. Enjoy!
*Based off a recipe for Pickled Mushroom and Miso Brown Rice Salad from Tasting Table
Recipe from Living Well Kitchen https://blog.memeinge.com/miso-brown-rice-and-kale-bowl/