Hijiki Rice Salad

Hijiki Rice Salad Ingredients

1 oz Dried hijiki; * see note	1 Carrot; minced
3/4 ts Salt	1 ts Grated ginger root
2 c Cooked long-grain brown rice	1/4 c Rice vinegar
2 tb Sesame seeds; toasted	2 ts Sugar
4 Whole scallion; minced	2 ts Canola oil
1 1/2 c Snow peas; julienned	Fresh ground black pepper;

Instructions for Hijiki Rice Salad

1. Soak hijiki in cool water for 1 hour, then drain it. 2. Cook rice in a rice cooker. 3. While rice cooks, cook hijiki. Cover hijiki generously with water in a saucepan. Simmer over medlow heat for about 15 to 20 min, or until hijiki is tender. Drain hijiki and rinse in cold water. 4. Toast sesame seeds. 300 degrees for 3 minutes. 5. Combine the scallions, snow peas, and carrot in large bowl. In smaller bowl, combine ginger, vinegar, sugar, and oil. 6. Add warm cooked rice to veggies. Add cool hijiki and vinaigrette, too. Toss well, add sesame seeds, salt, and pepper, and toss again. Per serving: 204 Calories; 6g Fat (23% calories from fat); 7g Protein; 37g Carbohydrate; 0mg Cholesterol; 649mg Sodium Serving Ideas : Serve warm, or chill for 1 hour first. NOTES : Hijiki is dried kelp. Can be found at health food and Japanese stores. Will keep in fridge, covered, for 3 days. Recipe by: Didi Emmons, Vegetarian Planet Posted to MC-Recipe Digest by Leslie Arai on Mar 19, 1998

Main Ingredient: RiceCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Brown Rice	Canola Oil	Carrot	Ginger
Rice	Salt	Scallion	Sesame Seed
Snow Pea	Sugar

Meatless Salads Sesame Carrot Peas Rice Rice Vinegar Scallion Snow Pea Ginger Lunch

for flavor and categorization

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