Brown Rice and Seaweed Salad

By Nigella Lawson

Updated Oct. 17, 2023

Brown Rice and Seaweed Salad
Jonathan Player for The New York Times
Total Time
20 minutes
Rating
4(97)
Comments
Read comments

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.

Featured in: For January, Tasty Dollops of Penance

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Ingredients

Yield:6 servings
  • ½cup (about â…“ ounce) dried arame seaweed (available in health food stores)
  • 4tablespoons olive oil
  • 1onion, finely chopped
  • 1tablespoon apple cider vinegar
  • 2tablespoons tamari
  • 6cups cooked organic short-grain brown rice, at room temperature
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

780 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 147 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 15 grams protein; 345 milligrams sodium

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

    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.

  2. Step 2

    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.

  3. Step 3

    Add seaweed to rice mixture and toss well. Serve at room temperature, or cover and refrigerate for up to 3 days.

Ratings

4 out of 5
97 user ratings
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Comments

Bob

Delicious! Next time try adding some vegetables, such as edamame, beans (green or black), zucchini. Also try adding chopped egg.

lkp

Used 3 c. leftover multigrain blend (red cargo, brown, black sweet, and sweet cargo rice; Job's tears; split mung beans). No arame on hand, so used hijiki; don't know if that changed flavor or texture. Though I had only half the rice, used the full onion, 1 Tbs. vinegar, but only 1 Tbs. tamari. Salad seemed heavy so I added 8 oz. of raw sugar snap peas sliced 1/4" thick. Yum! (Even better the next day when flavors had melded.) No furikake but will try to find some for next time.

Kelly

Didn't have arame so substituted wakame (chopped) and hijiki. Add furikake as David Tanis recommended.

carolk

This is a great brown rice salad especially for those who love Asian food and would like or need to eat more brown, as opposed to white, rice. At an earlier recommendation I added vegetables (cabbage and red bell pepper) along with a sprinkling of cashews for a complete lunch dish.

Su

Easy and delicious!

linda

Added diced zucchini and served it warm with Tuna. Delightful!

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