Brown Rice With Hijiki Seaweed

By Moria Hodgson

Published March 17, 1981

Total Time
55 minutes
Rating
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Featured in: CUNNINGHAM AND CAGE AND A LIVELY DINNER

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Ingredients

Yield:6 servings

  • 2 cups brown rice

  • Just under 4 cups water

  • ¼ cup hijiki seaweed (see note)

  • 2 tablespoons fresh coriander or flat leaf parsley

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

49 grams carbs; 231 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 2 grams fiber; 11 milligrams sodium; 5 grams protein

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

  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.

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