Brown rice and seaweed salad is a healthy and delicious dish that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it can be made in just a few minutes. With its earthy flavor and crunchy texture, brown rice is a great base for this salad. Seaweed adds a salty, briny flavor, and it is also a good source of iodine and other minerals. Other common ingredients in brown rice and seaweed salad include vegetables, such as carrots, cucumbers, and bell peppers, and a dressing made with soy sauce, rice vinegar, and sesame oil. This salad is a great way to get your daily dose of whole grains, vegetables, and healthy fats.
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BROWN RICE AND SEAWEED SALAD
There is nothing like a brown rice and seaweed salad for setting the scene for a more virtuous-feeling new year. Brown rice just seems righteous and pure, and I somehow believe that eating it makes me a better person. And just the word "seaweed" is promising: It may sound like the culinary equivalent of a hair shirt, but imagine this hair shirt lined with cashmere, so delicious and flavorsome is this salad. There is not the faintest whiff of penance about it.
Provided by Nigella Lawson
Categories easy, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Soak seaweed in a bowl of cold water until re-hydrated, 10 to 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over low heat. Add onion and sauté until slightly golden and translucent, about 10 minutes. Remove from heat and set aside. Drain seaweed, squeezing out water, and set aside.
- In a large bowl, combine remaining 2 tablespoons oil, vinegar and tamari. Whisk until blended. Add onion and rice, and toss with two forks to dress well.
- Add seaweed to rice mixture and toss well. Serve at room temperature, or cover and refrigerate for up to 3 days.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 11 grams, Carbohydrate 147 grams, Fat 14 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 1 gram
BROWN RICE SALAD
Steps:
- In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
- Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
WAKAME SEAWEED SALAD
Provided by Alton Brown
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
- Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
- When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
- When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.
SEAWEED SALAD
Seaweed has amazing properties! Sea vegetables are virtually fat-free, low calorie and are one of the richest sources of minerals in the vegetable kingdom. According to Seibin and Teruko Arasaki, authors of Vegetables from the Sea, "All of the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds." They also contain vitamins as vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, and folic acid. Analysis has shown trace amounts of vitamin B12, which rarely occurs in land vegetables. Sea vegetables have been shown to cleanse the body of toxic pollutants. Seaweed feeds the shafts and the ducts of the scalp to help improve the health of the hair. It has been said that the thick, black, lustrous hair of the Japanese is partly due to their regular diet of brown sea vegetables such as arame. Research has shown that minerals are important to healthy hair growth, and arame has a high mineral content. Other health benefits, according to Carlson Wade's book Health Secrets from the Orient, include regulating the hormones, enriching the bloodstream, assisting in metabolism, promoting a youthful skin color, and helping to warm the body to promote mental youthfulness. So enjoy this nutritionally-packed food on the planet.
Provided by Rita1652
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
BROWN RICE SALAD
A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!
Provided by dakota kelly
Categories Salad Grains Rice Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 16
Steps:
- Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
- In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 30.5 g, Cholesterol 13.7 mg, Fat 6.8 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 143.6 mg, Sugar 3.3 g
AMAZING BROWN RICE SALAD
A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.
Provided by Suzanne Gwinn
Categories Salad Grains Rice Salad Recipes
Time 3h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
- Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
Nutrition Facts : Calories 302 calories, Carbohydrate 49.7 g, Fat 10.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 364.6 mg, Sugar 9.9 g
Tips:
- Use high-quality ingredients for the best flavor. Look for sushi-grade seaweed and organic brown rice.
- If you don't have time to cook the brown rice, you can use pre-cooked brown rice.
- Don't overcook the brown rice. It should be slightly chewy.
- If you don't have seasoned rice vinegar, you can make your own by adding 1 tablespoon of sugar and 1 teaspoon of salt to 1/4 cup of rice vinegar.
- To make the salad more flavorful, add some toasted sesame seeds or crumbled nori.
- Feel free to experiment with different vegetables and protein sources. Some good options include shredded carrots, bell peppers, edamame, and tofu.
- Serve the salad immediately or chill it for later.
Conclusion:
Brown rice and seaweed salad is a healthy and refreshing side dish that is perfect for any occasion. It is also a great way to use up leftover brown rice. With a few simple ingredients and a little bit of time, you can easily make this delicious and nutritious salad at home.
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