Brown Rice and Seaweed Salad
Updated Oct. 17, 2023
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup (about ⅓ ounce) dried arame seaweed (available in health food stores)
- 4tablespoons olive oil
- 1onion, finely chopped
- 1tablespoon apple cider vinegar
- 2tablespoons tamari
- 6cups cooked organic short-grain brown rice, at room temperature
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add seaweed to rice mixture and toss well. Serve at room temperature, or cover and refrigerate for up to 3 days.
Private Notes
Cooking Notes
Delicious! Next time try adding some vegetables, such as edamame, beans (green or black), zucchini. Also try adding chopped egg.
Used 3 c. leftover multigrain blend (red cargo, brown, black sweet, and sweet cargo rice; Job's tears; split mung beans). No arame on hand, so used hijiki; don't know if that changed flavor or texture. Though I had only half the rice, used the full onion, 1 Tbs. vinegar, but only 1 Tbs. tamari. Salad seemed heavy so I added 8 oz. of raw sugar snap peas sliced 1/4" thick. Yum! (Even better the next day when flavors had melded.) No furikake but will try to find some for next time.
Didn't have arame so substituted wakame (chopped) and hijiki. Add furikake as David Tanis recommended.
I'm sure seaweed is available in health food stores, but it will be abundantly available for much cheaper at your local korean grocery store if you're lucky to live next to one.
This is a great brown rice salad especially for those who love Asian food and would like or need to eat more brown, as opposed to white, rice. At an earlier recommendation I added vegetables (cabbage and red bell pepper) along with a sprinkling of cashews for a complete lunch dish.
Easy and delicious!
Added diced zucchini and served it warm with Tuna. Delightful!
Substituted hijiki. Had 4 cups of rice. Added one onion & 3/8 cup of dried hijiki. This is a satisfying, mild dish. Quick & easy to make.
I suggest staying away from hijiki. Some studies have found high levels of arsenic in it.
I'm sure seaweed is available in health food stores, but it will be abundantly available for much cheaper at your local korean grocery store if you're lucky to live next to one.
Delicious! Next time try adding some vegetables, such as edamame, beans (green or black), zucchini. Also try adding chopped egg.
Great suggestions thanks Bob!! Was just thinking how I can add protein....
Used 3 c. leftover multigrain blend (red cargo, brown, black sweet, and sweet cargo rice; Job's tears; split mung beans). No arame on hand, so used hijiki; don't know if that changed flavor or texture. Though I had only half the rice, used the full onion, 1 Tbs. vinegar, but only 1 Tbs. tamari. Salad seemed heavy so I added 8 oz. of raw sugar snap peas sliced 1/4" thick. Yum! (Even better the next day when flavors had melded.) No furikake but will try to find some for next time.
Found a recipe for homemade furikake here:
http://www.foodiewithfamily.com/homemade-furikake-japanese-rice-seasoning/
Wish I had searched on-line before I ate the last of the salad today. I'll still look for commercial furikake, but I'll probably end up making my own so I can leave out the MSG.
I suggest staying away from hijiki. Some studies have found high levels of arsenic in it.
Didn't have arame so substituted wakame (chopped) and hijiki. Add furikake as David Tanis recommended.
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