Brown Rice With Hijiki Seaweed

By Moria Hodgson

Total Time
55 minutes
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Ingredients

Yield:6 servings
  • 2cups brown rice
  • Just under 4 cups water
  • ÂĽcup hijiki seaweed (see note)
  • 2tablespoons fresh coriander or flat leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

231 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 5 grams protein; 11 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

    Bring rice, water and seaweed to boil over high heat. Reduce heat to medium and cook for 20 minutes, then turn down to low for 30 minutes.

  2. Step 2

    Drain and sprinkle with fresh coriander

Tip
  • Hijiki seaweed is available packaged in health-food stores.

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