Traditional Brown Rice and Seaweed Salad – Rice and seaweed is a classic pairing popular in Japanese cuisine. Create your own in this easy to make traditional Asian recipe.

Brown Rice and Seaweed Salad

Rice and seaweed is a classic pairing popular in Japanese cuisine. Sticky rice and toasted nori are commonly combined to make a variety of rolls, such as sushi. A macrobiotic preparation of rice and seaweed is called nori rice balls with a bit of umeboshi plumb paste placed in the center of the ball.

While all of these preparations are delicious, I enjoy brown rice with hijiki, arame or any seaweed you can find. Though these two mentioned sea vegetables have much more flavor of the ocean than nori. You can find both in most natural foods markets, Asian groceries, or online.

Seaweed is a good source of iodine and minerals. Brown rice is a great supply of dietary fiber, essential for cardiovascular health. Both are low in fat.

The recipe I am sharing here is very simple to make. It will keep in the refrigerator for a few days. The recipe serves 6 people and takes approximately 20 minutes to prepare with rice that has already been cooked.

To prepare 6 cups of cooked brown rice, cook 3 cup raw short grain brown rice in your rice cooker with brown rice option select. Use the accompanied water guide for brown rice as per your pot or rice bag instruction. If you could soak brown rice beforehand, cooked rice would be more flavorable. Adding a piece of kelp to pot or roasting the rice before cooking would also amplify the flavor too.

Salad of Brown Rice and Seaweed Recipe

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 sauce or soy sauce
• 2 tsps apple cider vinegar
• 1 tsp mirin (rice wine vinegar)
• 1 TBS toasted sesame seeds

Directions:

1. Rehydrate and soften the hijiki by soaking it in a large bowl of cool water for up to 15 minutes.
2. 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.
3. 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.
4. 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.

The salad can be served immediately as a main or side dish or stored in the refrigerator.

Brown Rice and Seaweed Salad

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• Author: Ashley at Frugal Coupon Living

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Ingredients

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• 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

1. Rehydrate and soften the hijiki by soaking it in a large bowl of cool water for up to 15 minutes.
2. 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.
3. 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.
4. 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.

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Victoria is a home cooking mom and a food blogger. She loves to share her recipes and culinary tips from her diversified experience of multi-cuture. Check out her blog at HowDaily.com for more recipes.

Also take a look at our 52 weeks of Meatless Monday Recipes. Pin to Pinterest.

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I mean who doesn’t enjoy a favorite recipe you can replicate at home. Enjoy this Copycat Panera Broccoli Cheddar Soup in your own kitchen. We bet it will be a comfort food recipe you make over and over for the family!

Copycat Panera Broccoli Cheddar Soup

If you had to list your top 3 soups, I bet this one would rank… at least it would for me…

Because.

Cheddar.

I am obsessed with Broccoli Cheddar and I have no reservations telling myself this is a hearty side of veggies.

Because.

Broccoli.

Enjoy this Copycat Panera Broccoli Cheddar Soup Recipe and don’t forget our very popular Copycat Panera Autumn Squash Soup Recipe.

Because.

Fall.

Broccoli Cheddar Soup

Makes 4-6 servings

Ingredients:

• 6 tablespoons of unsalted butter
• ½ cup of chopped onions
• 2 cloves of garlic, minced
• 4 tablespoons of flour
• 1 cup of half and half
• 4 cups of chicken broth
• 4 cups of broccoli, chopped
• 2 carrots, thinly grated
• 1 celery stalk, finely chopped
• 3 cups of sharp cheddar shredded cheese
• 2 ounces of softened cream cheese
• 1/8 teaspoon of ground nutmeg
• ½ teaspoon of cayenne pepper
• black pepper to taste
• salt to taste

Directions:

1. Melt butter in a stock pot over medium high heat. Once butter has melted, add in onions and saute for 3-4 minutes and then add in garlic for the last 30 seconds.
2. Whisk in flour and stir until flour mixture begins to turn a golden color. Slowly add in half and half, whisk until smooth, and then slowly add in chicken broth, and seasonings.
3. Reduce heat to medium low and simmer mixture until thickened -about 9-10 minutes.
4. Add in broccoli, carrots, and celery. Continue to cook at a simmer until vegetables reach desired tenderness, about 20 minutes or so. When vegetables have reached desired tenderness, reduce heat to low and add in cheese, cook an additional 3-4 minutes.
5. Serve.

Tips: Fresh is best! Use block cheddar cheese. If you can get a block and shred it yourself, go this route! Your soup will taste so much better! Additionally, to speed cooking time, steam broccoli before adding it into the soup.

Copycat Panera Broccoli Cheddar Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Ashley at Frugal Coupon Living

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Description

Who doesn’t enjoy a favorite recipe you can replicate at home? Enjoy this Copycat Panera Broccoli Cheddar Soup in your own kitchen. We bet it will be a comfort food recipe you make over and over with your family!

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Ingredients

Scale 1x2x3x

• 6 tablespoons of unsalted butter
• ½ cup of chopped onions
• 2 cloves of garlic, minced
• 4 tablespoons of flour
• 1 cup of half and half
• 4 cups of chicken broth
• 4 cups of broccoli, chopped
• 2 carrots, thinly grated
• 1 celery stalk, finely chopped
• 3 cups of sharp cheddar shredded cheese (fresh is best, if you can get a block and shred it yourself, go this route!)
• 2 ounces of softened cream cheese
• 1/8 teaspoon of ground nutmeg
• ½ teaspoon of cayenne pepper
• black pepper to taste
• salt to taste

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Instructions

• Melt butter in a stock pot over medium high heat. Once butter has melted, add in onions and saute for 3-4 minutes and then add in garlic for the last 30 seconds.
• Whisk in flour and stir until flour mixture begins to turn a golden color. Slowly add in half and half, whisk until smooth, and then slowly add in chicken broth, and seasonings.
• Reduce heat to medium low and simmer mixture until thickened -about 9-10 minutes.
• Add in broccoli, carrots, and celery. Continue to cook at a simmer until vegetables reach desired tenderness, about 20 minutes or so. When vegetables have reached desired tenderness, reduce heat to low and add in cheese, cook an additional 3-4 minutes.
• Serve.

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This has been one of our more popular soup recipes, Copycat Panera Autumn Squash Soup. Pin to Pinterest.

Also, take on this challenge – 31 Days of Fall & Winter Soups. And if you don’t want to do soup for 31 days, just choose your favorites! Pin to Pinterest.

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You will want to save this Dark Chocolate Flourless Torte. So delicious and this easy dessert recipe will make you feel like the ultimate pastry chef!

Dark Chocolate Flourless Torte

I have a sweet tooth, the richer the better (because then I eat less.) You will absolutely love this Dark Chocolate Flowerless Torte. Not only will you love it, you will really love how easy it is to make and prepare and you might even trick your friends into thinking you got it at the most expensive pastry shop in town! Enjoy!

Dark Chocolate Flourless Torte

Yields: 8-12 servings
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Ingredients:

• 9 ounces dark chocolate (good quality & at least 65%), finely chopped
• 9 ounces unsalted butter (18 tablespoons)
• 1 ½ cups sugar
• 7 eggs, at room temperature
• 1 teaspoon vanilla extract
• Optional additions: ¼ teaspoon almond extract or 2-3 tablespoons of your favorite rum (or other desired adult beverage)
• Garnish options: fresh berries, whipped cream or a sprinkle of powdered sugar

Directions:

1. Preheat oven to 375 degrees F.
2. Grease a 9” spring form pan, add parchment paper, and then add a second layer of grease.
3. Place both chocolate and butter in a microwave safe bowl, and microwave until melted. Stir until ingredients are smooth and combined. Stir in sugar, and allow the mixture to cool for 3-4 minutes.
4. Add eggs (one at a time), incorporating fully between each addition. Continue to stir after all eggs have been added until batter takes on a slightly thicker consistency.
5. Stir in the vanilla extract (+ any additional extracts or adult beverage.)
6. Pour the chocolate batter into prepared pan. Bake for 30 and begin to check for doneness (may take up to 35 minutes). The torte should have a very slight jiggle as the middle will not be quite completely set. Allow the cake to cool for 10 minutes before removing from spring form pan.
7. Serve with desired garnishes.

Notes:

This cake can be made up to 1 day in advance and can be served chilled or at room temperature

To freeze: allow the cake to completely cool, cover the top with plastic wrap and place in an airtight container for up to 3 months. Allow to thaw overnight the refrigerator before serving.

Another option for serving this cake is cutting into small squares and placing on a serving tray (perfect for parties!)

Dark Chocolate Flourless Torte

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Ashley at Frugal Coupon Living
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 8-12 1x

Print Recipe

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Ingredients

Scale 1x2x3x

• 9 ounces dark chocolate (good quality & at least 65%), finely chopped
• 9 ounces unsalted butter (18 tablespoons)
• 1 ½ cups sugar
• 7 eggs, at room temperature
• 1 teaspoon vanilla extract
• Optional additions: ¼ teaspoon almond extract or 2-3 tablespoons of your favorite rum (or other desired adult beverage)
• Garnish options: fresh berries, whipped cream or a sprinkle of powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375 degrees F.
2. Grease a 9” spring form pan, add parchment paper, and then add a second layer of grease.
3. Place both chocolate and butter in a microwave safe bowl, and microwave until melted. Stir until ingredients are smooth and combined. Stir in sugar, and allow the mixture to cool for 3-4 minutes.
4. Add eggs (one at a time), incorporating fully between each addition. Continue to stir after all eggs have been added until batter takes on a slightly thicker consistency.
5. Stir in the vanilla extract (+ any additional extracts or adult beverage.)
6. Pour the chocolate batter into prepared pan. Bake for 30 and begin to check for doneness (may take up to 35 minutes). The torte should have a very slight jiggle as the middle will not be quite completely set. Allow the cake to cool for 10 minutes before removing from spring form pan.
7. Serve with desired garnishes.

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Notes

Notes:

This cake can be made up to 1 day in advance and can be served chilled or at room temperature

To freeze: allow the cake to completely cool, cover the top with plastic wrap and place in an airtight container for up to 3 months. Allow to thaw overnight the refrigerator before serving.

Another option for serving this cake is cutting into small squares and placing on a serving tray (perfect for parties!)

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Also take a look at these S’mores Recipes. Pin to Pinterest.

Also enjoy these Chocolate French Silk Pie Bites. Pin to Pinterest.

Lastly, take a look at these Chocolate Covered Bacon Potato Chips. Pin to Pinterest.

WHAT’S TRENDING? Looking for a few engaging activities? Grab Minute to Win it Games – Traditional, Holiday, Group, and more! Use these fun activities in the office, classroom, or at your next birthday party.