Sprouted Brown Rice Bowl with Carrot and Hijiki

Hijiki seaweed is a popular ingredient in Japanese cuisine and is known for its high mineral content, including calcium and iron.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Sprouted Brown Rice Bowl with Carrot and Hijiki

Cooking Method: Boiling, Steaming Cuisine: Asian, Japanese Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 2 Calories: 700

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Sprouted Brown Rice
• 1 medium Carrot
• 1 cup Hijiki Seaweed
• 2 tablespoon Tamari Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon Sesame Oil
• 1 teaspoon Sesame Seeds
• 2 sliced Green Onion

Instructions

1. Cook sprouted brown rice according to package instructions.
2. In a separate pot, bring water to a boil and blanch the carrot for 2 minutes. Drain and set aside.
3. In a small bowl, soak hijiki seaweed in water for 10 minutes, then drain.
4. In a large mixing bowl, combine cooked rice, blanched carrot, drained hijiki seaweed, tamari soy sauce, rice vinegar, sesame oil, and sesame seeds. Mix well.
5. Let the mixture rest for 5 minutes.
6. Serve the sprouted brown rice bowl topped with sliced green onions. Enjoy!

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 70g24%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.