Rice With Carrot and Hijiki |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is from the 3 Bowls cookbook by Ed Farrey and Nancy O'Hara. It makes a light rice with sweet and nutty flavours. It doesn't keep and reheat well so it is best served on the day of making - it gets a bit chewy the next day (but I like that :)) Ingredients:
2 tablespoons soy sauce |
2 cups short grain brown rice or 2 cups brown basmati rice, rinsed well |
1 large carrot, grated |
1 teaspoon sea salt |
1 cup apple juice |
1/2 ounce dried hijiki seaweed |
Directions:
1. Place the soy in a saucepan along with 4 cups of water and bring to the boil.
2. Add the rice, carrot and salt and cook over a low heat (covered) for 50 minutes Alternatively throw it all in a rice cooker and press go.
3. Meanwhile bring the apple juice to the boil and remove from the heat. Add the hijiki and let stand for 30 minutes.
4. Drain the hijiki and mix into the cooked rice.
5. Serve hot as a side dish or main dish.
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