Brown Rice & Seaweed Salad
Brown Rice & Seaweed Salad

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, brown rice & seaweed salad. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Brown rice is a food often associated with healthy eating. Considered a whole grain, brown rice is less processed than white rice, which has had its hull, bran and germ removed. The brown rice provides a nutritious, fiber-packed alternative to white rice, and the cilantro and the lime gives this dish an extra dash of delicious Mexican flavor.

Brown Rice & Seaweed Salad is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Brown Rice & Seaweed Salad is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook brown rice & seaweed salad using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Brown Rice & Seaweed Salad:
  1. Prepare 1 cup brown/wild rice (I used barley and millet)
  2. Prepare 21/2 cups water
  3. Make ready 1 cup pumpkin seeds
  4. Make ready 1 Tbsp soy sauce
  5. Take 1-2 spring onions
  6. Take 3 Tbsp finely sliced pickled sushi ginger or grated fresh ginger
  7. Make ready 3 Tbsp mirin or lemon juice
  8. Make ready 1 tsp sesame oil
  9. Take 2 Tbsp oil
  10. Get 1 Tbsp soy sauce,
  11. Make ready salt and pepper
  12. Make ready sliced nori (seaweed sheets)
  13. Make ready Frozen peas (if desired)

Brown Rice is a whole-grain rice with the inedible outer hull removed. White rice is the same grain but has the hull, bran layer, and cereal germ removed. Red rice, gold rice, and black rice (also called purple rice) are all whole rices, but with differently pigmented outer layers. I used brown rice because of diet restrictions.

Instructions to make Brown Rice & Seaweed Salad:
  1. Cook your rice or barley (I used a rice cooker)
  2. While rice is cooking roast your pumpkin seeds. Once these are roasted transfer to a bowl and pour over the soy sauce, mix and set aside to cool.
  3. Cook your peas
  4. Combine the mirin or lemon juice, sesame oil, and soy sauce, spring onion
  5. Stir all the ingredients into the rice and half the pumpkin seeds. Transfer to a serving dish.
  6. Just before serving, stir in most of the pumpkin seeds and half the nori. Scatter the remaining pumpkin seeds and nori over the top of the rice.

Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored grains that hold up well in the refrigerator or freezer. Brown rice is truly a kitchen staple — willing and able to be used in all sorts of ways. It's a side dish on its own, the base of a grain bowl or an easy lunch salad, a filling for burritos, or the start of a casserole.

So that is going to wrap it up for this special food brown rice & seaweed salad recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!