Hijiki rice salad

4 Servings

Ingredients

Quantity Ingredient
1 ounce Dried hijiki; * see note
¾ teaspoon Salt
2 cups Cooked long-grain brown rice
2 tablespoons Sesame seeds; toasted
4 Whole scallion; minced
1½ cup Snow peas; julienned
1 Carrot; minced
1 teaspoon Grated ginger root
¼ cup Rice vinegar
2 teaspoons Sugar
2 teaspoons Canola oil
Fresh ground black pepper; to taste

Directions

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 <realcreepygirl@...> on Mar 19, 1998

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