Brown Rice and Seaweed Salad
Updated Oct. 17, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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
Nutritional analysis per serving (6 servings)
780 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 147 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 15 grams protein; 345 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Comments
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.
Simple, tasty, and very adaptable. Arame is one of my favorite sea vegetables, has a slightly sweet and nutty flavor and a relatively mild funkiness. If you can’t arame, Hijiki is more widely available and makes for a decent sub. If the heavy metal content is cause for some pearl clutching just let it soak in plenty of water for an hour and drain and rinse thoroughly. Like the other commenters I spruced it up with a few tweaks: Add a grated carrot in the last minute of sauteeing the onion. Swapped the acv for rice vinegar. Adjusted the seasonings to my own tastes with a little black pepper, ume vinegar, and some good mirin (Ohsawa and Eden are both fab.) Tossed in some edamame for protein and texture, as well as some thinly sliced raw scallions and a generous sprinkle of toasted black sesame seeds. This tasted really good on its own but I’d imagine it’d be fantastic as the base for a bowl topped with avocado and sunflower sprouts.
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!