Brown Rice Salad with Seaweed, Edamame, & Sesame
This is inspired by a recipe created by Nigella Lawson that can be found on the NYTimes cooking site. Feel free to play around with it. Some good additions could include additional vegetables, a chopped egg, avocado, furikake seasoning, etc. I use wakame seaweed but arame or hijiki would make great substitutes. Seaweed is highly nutritious and a rich source of may minerals, fiber, and protein.
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
- 5 cup Cooked Brown Rice
- 1/2 cup Dried Seaweed - Wakame, Arame, Hijiki
- 1 Finely Chopped Onion
- 1 cup Edamame
- 3 tbsp Sesame Oil
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Tamari or Soy Sauce
- 3 tbsp Sesame Seeds (optional)
Instructions
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In a large bowl, cover the dried seaweed with cold water. Allow to soak for 10 minutes. The seaweed will expand as it rehydrates so use a larger bowl than you anticipate needing.
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While the seaweed is rehydrating, heat 1 tablespoon of the sesame oil over medium heat. Finely chop the onion and add to oil. Sauté over medium heat until translucent and just beginning to brown around the edges.
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While onion is cooking, thaw edamame (if frozen). I generally just pour boiling water over shelled edamame in a large bowl and let sit for a few minutes until thawed.
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Make dressing by combining sesame oil, apple cider vinegar, and soy sauce or tamari in a separate bowl.
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Once seaweed is fully rehydrated remove from water and squeeze out an excess water. Chop seaweed into small bite size pieces on a cutting board.
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In a large bowl, combine brown rice, seaweed, edamame, onion. Pour over dressing mixture and toss well to coat. Garnish with sesame seeds and chopped scallions if desired.
