Hijiki Rice Salad

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* Exported from MasterCook Mac *

 

Hijiki Rice Salad

 

Recipe By : Vegetarian Planet - Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 ounce dried hijiki (about 1 cup)

5 1/4 cups water

3/4 teaspoon salt

1 cup uncooked long-grain rice

2 tablespoons toasted hulled sesame seeds

4 scallions -- minced

5 1/2 cups snow peas -- julienned

1 small carrot -- minced

1 teaspoon grated fresh ginger

1/4 cup rice vinegar

2 teaspoons sugar

2 tablespoons canola or corn oil

fresh-ground black pepper to taste

 

Soak the hijiki in cool water for 1 hour, then drain it. Bring the water

and 1/2 teaspoon salt to a boil in a medium-saucepan, and add the rice.

Turn the heat to low, and cover the pan. Simmer the rice for 20 minutes.

While the rice simmers, cook the hijiki: In a saucepan, cover the hijiki

generously with water. Simmer it over medium-low heat for about 15 to 20

minutes, or until the hijiki is tender. Drain the hijiki, and rinse it

in cold water. Toast the sesame seeds in a small, dry skillet over

medium heat, shaking the pan periodically, until they brown lightly

Transfer the seeds to a small plate to cool. Combine the scallions,

snow peas, and carrot in a large bowl. In a smaller bowl, combine the

ginger, vinegar, sugar, and oil. Add the warm cooked rice to the

vegetables. Add the cool hijiki and the vinaigrette, too. Toss well, add

the sesame seeds, the remaining 1/4 teaspoon salt, and the pepper, and

toss again. Serve the salad warm, or chill it for 1 hour first. It will

keep in the refrigerator, covered, for 3 days. Serves 4

 

 

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Per serving (excluding unknown items): 441 Calories; 2g Fat (4% calories

from fat); 29g Protein; 82g Carbohydrate; 0mg Cholesterol; 3631mg Sodium

 

 

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