Brown Rice With Hijiki Seaweed

By Moria Hodgson

Total Time
55 minutes
Rating
(0)
Comments
Read comments

Featured in: Cunninghma and Cage And a Lively Dinner

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 servings
  • 2cups brown rice
  • Just under 4 cups water
  • ÂĽcup hijiki seaweed (see note)
  • 2tablespoons fresh coriander or flat leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

231 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 5 grams protein; 11 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.

Powered by

Preparation

  1. Step 1

    Bring rice, water and seaweed to boil over high heat. Reduce heat to medium and cook for 20 minutes, then turn down to low for 30 minutes.

  2. Step 2

    Drain and sprinkle with fresh coriander

Tip
  • Hijiki seaweed is available packaged in health-food stores.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.