Brown Rice & Seaweed Salad

Name: Brown Rice & Seaweed Salad
Cuisine: American
Ingredients: 1 cup brown/wild rice (I used barley and millet); 21/2 cups water; 1 cup pumpkin seeds; 1 Tbsp soy sauce; 1-2 spring onions; 3 Tbsp finely sliced pickled sushi ginger or grated fresh ginger; 3 Tbsp mirin or lemon juice; 1 tsp sesame oil; 2 Tbsp oil; 1 Tbsp soy sauce,; salt and pepper; sliced nori (seaweed sheets); Frozen peas (if desired)

Milly Cat @cook_4860184

Brown Rice & Seaweed Salad

Milly Cat @cook_4860184

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Ingredients

1 cupbrown/wild rice (I used barley and millet)
21/2 cupswater
1 cuppumpkin seeds
1 Tbspsoy sauce
1-2spring onions
3 Tbspfinely sliced pickled sushi ginger or grated fresh ginger
3 Tbspmirin or lemon juice
1 tspsesame oil
2 Tbspoil
1 Tbspsoy sauce,
salt and pepper
sliced nori (seaweed sheets)
Frozen peas (if desired)

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Steps

1

Cook your rice or barley (I used a rice cooker)
2

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.
3

Cook your peas
4

Combine the mirin or lemon juice, sesame oil, and soy sauce, spring onion
5

Stir all the ingredients into the rice and half the pumpkin seeds. Transfer to a serving dish.
6

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.