Rice With Carrot And Hijiki Recipes

SPROUTED BROWN RICE BOWL WITH CARROT AND HIJIKI

Steps:

• Place the hijiki in a medium bowl, and cover with water. Soak 15 minutes, and drain. Place in a medium saucepan, and add just enough water to cover, along with 2 teaspoons of the soy sauce. Bring to a boil, reduce the heat and simmer 15 minutes. Drain.
• Combine the remaining soy sauce and mirin in a small bowl, and place within reach of your wok or pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates from the pan. Swirl in the peanut or canola oil by adding it to the sides of the pan and then tilting the pan side to side. Add the tofu and stir-fry until lightly colored, one to two minutes. Add the ginger, and stir-fry for no more than 10 seconds.
• Add the carrots, and stir-fry for one minute until they begin to soften. Add the hijiki, soy sauce and mirin. Continue to stir-fry for another two to three minutes until the carrots are crisp-tender. Stir in the sesame oil and rice, and toss together for a minute or two, pressing the rice into the sides of the wok before scooping and stirring. Transfer to a platter, sprinkle with sesame seeds and serve.

HIJIKI RICE SALAD

Steps:

• Soak the hijiki in cool water for 1 hour, then drain it.
• Bring the water and 1/2 teaspoons salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.
• Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water.
• Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool.
• Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.
• Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using. Toss again.
• Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy!
• For Vegan option use a Vegan sugar or honey sub.

HIJIKI WITH CARROTS

Steps:

• Rinse hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.).
• Place hijiki in a bowl with 1/2 cup warm water. Let soak for 15 minutes.
• In a small saucepan, heat sesame oil over low-medium heat. Add carrots and cook until softened.
• Add hijiki, citrus juice or vinegar, sea salt, and a dash of white pepper to the carrots. Heat through.
• Sprinkle with sesame seeds and serve warm or cool.

RICE WITH CARROT AND HIJIKI

Steps:

• Place the soy in a saucepan along with 4 cups of water and bring to the boil.
• Add the rice, carrot and salt and cook over a low heat (covered) for 50 minutes Alternatively throw it all in a rice cooker and press go.
• Meanwhile bring the apple juice to the boil and remove from the heat. Add the hijiki and let stand for 30 minutes.
• Drain the hijiki and mix into the cooked rice.
• Serve hot as a side dish or main dish.