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Ingredients
1 ounce dried hijiki seaweed (about 1 cup)
2 1/4 cups water
3/4 teaspoon salt
1 cup uncooked long grain brown rice
2 tablespoons toasted sesame seeds
4 scallions, minced
1 1/2 cups snow peas, cut into thin julienne strips
1 small carrot, grated
1 teaspoon fresh ginger, grated
1/4 cup rice vinegar
1 teaspoon honey (or 2 tsp. sugar)
2 tablespoons olive oil (or canola or corn oil)
fresh ground black pepper (optional)
Directions
1Soak the hijiki in cool water for 1 hour, then drain it.
2Bring the water and 1/2 teaspoons salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.
3Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water.
4Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool.
5Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.
6Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using. Toss again.
7Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy!
8For Vegan option use a Vegan sugar or honey sub.
View related video clips
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