Best Brown Rice With Hijiki Seaweed Recipes

SPROUTED BROWN RICE BOWL WITH CARROT AND HIJIKI

Sprouted Brown Rice Bowl With Carrot and Hijiki image

Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it's the flavor and texture of this new sprout that have gotten me hooked. If you've been hard pressed to get your family to embrace brown rice, this may be the way to go. Julienne carrots with hijiki seaweed is a traditional Japanese combination. Here I've added some tofu to bulk up the protein. Hijiki is an excellent source of iodine, vitamin K, folate and magnesium; the seaweed is soaked and simmered before cooking with the carrot and aromatics.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 30m

Yield Serves three to four

Number Of Ingredients 11

Ingredients

1/2 ounce (about 1/2 cup) dried hijiki
1 tablespoon soy sauce, preferably tamari more to taste
2 teaspoons mirin
1 tablespoon peanut oil or canola oil
1/2 pound firm tofu, cut in 1/2-by-1-inch dominoes
1 tablespoon plus 1 teaspoon shredded or minced ginger
1/2 pound (2 large) carrots, cut in 2- or 3-inch long julienne
Salt to taste optional
1 1/2 tablespoons toasted sesame seeds
3 cups cooked sprouted brown rice
1 tablespoon dark sesame oil

Steps:

Place the hijiki in a medium bowl, and cover with water. Soak 15 minutes, and drain. Place in a medium saucepan, and add just enough water to cover, along with 2 teaspoons of the soy sauce. Bring to a boil, reduce the heat and simmer 15 minutes. Drain.
Combine the remaining soy sauce and mirin in a small bowl, and place within reach of your wok or pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates from the pan. Swirl in the peanut or canola oil by adding it to the sides of the pan and then tilting the pan side to side. Add the tofu and stir-fry until lightly colored, one to two minutes. Add the ginger, and stir-fry for no more than 10 seconds.
Add the carrots, and stir-fry for one minute until they begin to soften. Add the hijiki, soy sauce and mirin. Continue to stir-fry for another two to three minutes until the carrots are crisp-tender. Stir in the sesame oil and rice, and toss together for a minute or two, pressing the rice into the sides of the wok before scooping and stirring. Transfer to a platter, sprinkle with sesame seeds and serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 15 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 3 grams

BROWN RICE WITH HIJIKI SEAWEED

Brown Rice With Hijiki Seaweed image

Provided by Moria Hodgson

Categories easy, side dish

Time 55m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 cups brown rice
Just under 4 cups water
1/4 cup hijiki seaweed (see note)
2 tablespoons fresh coriander or flat leaf parsley

Steps:

Bring rice, water and seaweed to boil over high heat. Reduce heat to medium and cook for 20 minutes, then turn down to low for 30 minutes.
Drain and sprinkle with fresh coriander

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 0 grams

BROWN RICE AND SEAWEED SALAD

Brown Rice and Seaweed Salad image

There is nothing like a brown rice and seaweed salad for setting the scene for a more virtuous-feeling new year. Brown rice just seems righteous and pure, and I somehow believe that eating it makes me a better person. And just the word "seaweed" is promising: It may sound like the culinary equivalent of a hair shirt, but imagine this hair shirt lined with cashmere, so delicious and flavorsome is this salad. There is not the faintest whiff of penance about it.

Provided by Nigella Lawson

Categories easy, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup (about 1/3 ounce) dried arame seaweed (available in health food stores)
4 tablespoons olive oil
1 onion, finely chopped
1 tablespoon apple cider vinegar
2 tablespoons tamari
6 cups cooked organic short-grain brown rice, at room temperature

Steps:

Soak seaweed in a bowl of cold water until re-hydrated, 10 to 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over low heat. Add onion and sauté until slightly golden and translucent, about 10 minutes. Remove from heat and set aside. Drain seaweed, squeezing out water, and set aside.
In a large bowl, combine remaining 2 tablespoons oil, vinegar and tamari. Whisk until blended. Add onion and rice, and toss with two forks to dress well.
Add seaweed to rice mixture and toss well. Serve at room temperature, or cover and refrigerate for up to 3 days.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 11 grams, Carbohydrate 147 grams, Fat 14 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 1 gram