Recipe - Hijiki Rice Salad

1 ounce Dried hijiki; * see note
Three fourths teaspoon Salt
2 cup Cooked longgrain brown rice
2 tablespoon Sesame seeds; toasted
4 Whole scallion; minced
1 One half cup Snow peas; julienned
1 Carrot; minced
1 teaspoon Grated ginger root
One fourth cup Rice vinegar
2 teaspoon Sugar
2 teaspoon Canola oil
Fresh ground black pepper;
to taste

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

2. Cook rice in a rice cooker.

3. While rice cooks, cook hijiki. Cover hijiki generously with water in a
saucepan. Simmer over medlow heat for about 15 to 20 min, or until hijiki
is tender. Drain hijiki and rinse in cold water.

4. Toast sesame seeds. 300 degrees for 3 minutes.

5. Combine the scallions, snow peas, and carrot in large bowl. In smaller
bowl, combine ginger, vinegar, sugar, and oil.

6. Add warm cooked rice to veggies. Add cool hijiki and vinaigrette, too.
Toss well, add sesame seeds, salt, and pepper, and toss again.

Per serving: 204 Calories; 6g Fat (23% calories from fat); 7g Protein; 37g
Carbohydrate; 0mg Cholesterol; 649mg Sodium

Serving Ideas : Serve warm, or chill for 1 hour first.

NOTES : Hijiki is dried kelp. Can be found at health food and Japanese
stores. Will keep in fridge, covered, for 3 days.
Recipe by: Didi Emmons, Vegetarian Planet

Posted to MCRecipe Digest by Leslie Arai realcreepygirl@mindspring.com
on Mar 19, 1998