Name: Brown Rice and Seaweed Salad
Ingredients: 6 cups cooked short grain brown rice, preferably organic; 1/2 cup dried hijiki; 1 cup minced Vidalia or sweet onion; 4 TBS extra virgin olive oil; 2 TBS tamari or soy sauce; 2 tsps apple cider vinegar; 1 tsp mirin (rice wine vinegar); 1 TBS toasted sesame seads

Ingredients

Scale

6 cups cooked short grain brown rice, preferably organic
1/2 cup dried hijiki
1 cup minced Vidalia or sweet onion
4 TBS extra virgin olive oil
2 TBS tamari or soy sauce
2 tsps apple cider vinegar
1 tsp mirin (rice wine vinegar)
1 TBS toasted sesame seads

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Instructions

Rehydrate and soften the hijiki by soaking it in a large bowl of cool water for up to 15 minutes.
While the seaweed is soaking, place 2 tablespoons of the olive oil in a cold skillet or sauté pan. Add the onions and turn the heat on to medium low. Cook the onions through until soft. This should take 10 minutes. Turn off the heat and allow the onions to cool down.
Drain the seaweed in a colander and squeeze out the excess moisture. Dry the inside of the bowl with a paper towel to remove any residual water left behind.
In the bowl, whisk together the rest of the olive oil, tamari, vinegar, and mirin. Add the rice, seaweed, and onions to the bowl and toss all together to coat everything well. Sprinkle sesame seeds on top just before serving.