Hijiki Rice Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 soak the hijiki in cool water for 1 hour, then drain it.
• 2 bring 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.
• 3 whle 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.
• 4 now 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.
• 5 mix the scallions, snow peas, and carrot in a large bowl. in a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.
• 6 add 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.
• 7 serve the salad warm, or chill it for 1 hour first. it will keep in the fridge, covered, for up to 3 days. enjoy!
• 8 for vegan option use a vegan sugar or honey sub.