Sushi Rice with Hijiki and Vegetables

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<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " September 20, 1999 " >

<Summ>

<Nam>

Hijiki No Chirashizushi

</Nam></Summ>

<RcpE name= " Hijiki No Chirashizushi " author= " " >

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " rice " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " water " unit= " cups " qty= " 2 1/2 " ></IngR>

<IngR name= " rice vinegar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " hijiki " unit= " cup " qty= " 1/2 " >

<IPrp>

softened

</IPrp>

</IngR>

<IngR name= " chopped carrot " unit= " ounces " qty= " 10 " ></IngR>

<IngR name= " nanohana (rape shoots) " unit= " ounces " qty= " 10 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " soy sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

Cook rice in water until done. Place it in a wide and shallow plate. Put

vinegar and salt into a saucepan and heat them gently until the salt is

disolved. Sprinkle the vinegar mixture over the rice, and blend well, while the

rice is still warm. The rice shouldn & apos;t be soggy so don & apos;t add too much

vinegar.

 

Boil hijiki, carrot and nanohana with soy sauce until the vegetables are tender.

Mix the vegetable mixture in with the rice and allow to cool.

</DirT>

</DirS>

<Desc>

Sushi Rice with Hijiki Seaweed and Vegetables

</Desc>

<Srce>

Vegetarian Journal

</Srce>

<AltS label= " Vegetarian Journal " source= " " />

<CpyR>

September/October 1999

</CpyR>

<Note>

Broccoli may be substituted for nanohana.

</Note>

</RcpE></mx2>