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

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