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Before you jump to Brown Rice & Seaweed Salad recipe, you may want to read this short interesting healthy tips about Goodies that provide You Vitality.
We all know that consuming healthy meals can help us feel better inside our bodies. Whenever we eat more healthy meals and a smaller amount of the detrimental ones we usually feel much better. A salad helps us feel better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthier foods for something to eat between meals. Finding goodies that will help us feel better and enhance our energy levels often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods if you want an energy-boosting snack.
Yogurt can be a snack many people neglect. Eating yogurt in place of a wholesome larger lunch isn’t a good idea. Low fat yogurt would make a wonderful snack, however. Along with calcium, it’s a good source of necessary protein and vitamin B. Yogurt is frequently eaten to help maintain the digestive system considering that it is so easily digestible by the majority of people. Easy hint: select unsweetened yogurt and add in walnuts or flaxseeds. This decreases your sugar intake without reducing the taste of your snack.
A large variety of instant health snacks is easily obtainable. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to brown rice & seaweed salad recipe. You can cook brown rice & seaweed salad using 13 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Brown Rice & Seaweed Salad:
- You need brown/wild rice (I used barley and millet)
- Use water
- Prepare pumpkin seeds
- Get soy sauce
- Take spring onions
- Use finely sliced pickled sushi ginger or grated fresh ginger
- Prepare mirin or lemon juice
- Use sesame oil
- Provide oil
- Prepare soy sauce,
- Take salt and pepper
- Prepare sliced nori (seaweed sheets)
- Provide Frozen peas (if desired)
Steps to make Brown Rice & Seaweed Salad:
- Cook your rice or barley (I used a rice cooker)
- 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.
- Cook your peas
- Combine the mirin or lemon juice, sesame oil, and soy sauce, spring onion
- Stir all the ingredients into the rice and half the pumpkin seeds. Transfer to a serving dish.
- 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.
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