Chang Chang Hijiki Salad Recipes

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HIJIKI RICE SALAD



Hijiki Rice Salad image

Mixed with rice, ginger, toasted sesame seeds, and a slightly sweet vinaigrette, hijiki will refresh the body and rejuvenate the spirit! Adapted from Vegetarian Planet.

Provided by Sharon123

Categories     Brown Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

  • Soak the hijiki in cool water for 1 hour, then drain it.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy!
  • For Vegan option use a Vegan sugar or honey sub.

Nutrition Facts : Calories 301.9, Fat 11.6, SaturatedFat 1.7, Sodium 455.5, Carbohydrate 44.1, Fiber 4.3, Sugar 4.2, Protein 6.3

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