Hijiki Rice Salad

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Mixed with rice, ginger, toasted sesame seeds, and a slightly sweet vinaigrette, hijiki will refresh the body and rejuvenate the spirit! Adapted from vegetarian planet.

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Steps

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

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Bring the water and 1 / 2 teaspoons salt to a boil in a medium saucepan , add rice.

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Turn heat down to low , and cover pan.

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Simmer rice 20 minutes.

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Whle rice simmers , cook the hijiki: in a saucepan , cover the hijiki generously with water.

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Simmer it over mdium low heat for 15-20 minutes , or until hijiki is tender.

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Drain and rinse hijiki under cold water.

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Now toast the sesame seeds in a small dry skillet over medium heat , shaking the pan occasionally , until they brown lightly.

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Move the seeds to a plate to cool.

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Mix the scallions , snow peas , and carrot in a large bowl.

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In a smaller bowl , combine the ginger , vinegar , honey , and oil , whisking to mix.

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Add the warm cooked rice to the vegetables.

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Add the cool hijiki and the vinaigrette.

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Toss well , add the sesame seeds , the remaining 1 / 4 teaspoons salt and pepper , if using.

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Toss again.

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Serve the salad warm , or chill it for 1 hour first.

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It will keep in .

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Ingredients

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dried hijiki seaweed, water, salt, long grain brown rice, toasted sesame seeds, scallions, snow peas, carrot, fresh ginger, rice vinegar, honey, olive oil, fresh ground black pepper