Brown Rice & Seaweed Salad

Name: Brown Rice & Seaweed Salad
Cuisine: American
Ingredients: 1 cup brown/wild rice (I used barley and millet); 21/2 cups water; 1 cup pumpkin seeds; 1 Tbsp soy sauce; 1-2 spring onions; 3 Tbsp finely sliced pickled sushi ginger or grated fresh ginger; 3 Tbsp mirin or lemon juice; 1 tsp sesame oil; 2 Tbsp oil; 1 Tbsp soy sauce,; salt and pepper; sliced nori (seaweed sheets); Frozen peas (if desired)

Share this recipes' first Cooksnap!

11 cooks are planning to make this

Milly Cat @cook_4860184

Open in Cookpad App

Edit recipe

Add Cooksnap

1 cup brown/wild rice (I used barley and millet)
21/2 cups water
1 cup pumpkin seeds
1 Tbsp soy sauce
1-2 spring onions
3 Tbsp finely sliced pickled sushi ginger or grated fresh ginger
3 Tbsp mirin or lemon juice
1 tsp sesame oil
2 Tbsp oil
1 Tbsp soy sauce,
salt and pepper
sliced nori (seaweed sheets)
Frozen peas (if desired)

Cooking Instructions

1

Cook your rice or barley (I used a rice cooker)
2

While rice is cooking roast your pumpkin seeds. Once these are roasted transfer to a bowl and pour over the soy sauce, mix and set aside to cool.
3

Cook your peas
4

Combine the mirin or lemon juice, sesame oil, and soy sauce, spring onion
5

Stir all the ingredients into the rice and half the pumpkin seeds. Transfer to a serving dish.
6

Just before serving, stir in most of the pumpkin seeds and half the nori. Scatter the remaining pumpkin seeds and nori over the top of the rice.