Easy Wakame Brown Rice Food
EASY WAKAME BROWN RICE
I threw this together in a hurry one day and loved the way it came out. It's simple, wholesome, and that little bit different. You can get dried wakame seaweed in health food or Asian specialty stores. Serve warm or cold.
Provided by yummyinmytummy
Categories Rice Side Dishes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water, brown rice, butter, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender, 45 to 50 minutes.
- Soak wakame in 2 cups of water for 5 minutes; drain in a mesh strainer. Scoop rice into a bowl, and gently fold in wakame, avocado, and sesame seeds. Serve warm or cold.
Nutrition Facts : Calories 287 calories, Carbohydrate 40.9 g, Cholesterol 7.6 mg, Fat 12.3 g, Fiber 5.2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 625.8 mg, Sugar 0.7 g
EASY WAKAME BROWN RICE
I threw this together in a hurry one day and loved the way it came out. It's simple, wholesome, and that little bit different. You can get dried wakame seaweed in health food or Asian specialty stores. Serve warm or cold.
Provided by yummyinmytummy
Categories Rice Side Dishes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water, brown rice, butter, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender, 45 to 50 minutes.
- Soak wakame in 2 cups of water for 5 minutes; drain in a mesh strainer. Scoop rice into a bowl, and gently fold in wakame, avocado, and sesame seeds. Serve warm or cold.
Nutrition Facts : Calories 287 calories, Carbohydrate 40.9 g, Cholesterol 7.6 mg, Fat 12.3 g, Fiber 5.2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 625.8 mg, Sugar 0.7 g
CLEAN EATING WAKAME BROWN RICE SALAD WITH TOFU
Make and share this Clean Eating Wakame Brown Rice Salad With Tofu recipe from Food.com.
Provided by KateL
Categories Lunch/Snacks
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
- Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
- Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
- In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
- Pour sauce over rice mixture and toss to combine.
- Carefully stir in tofu.
- Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.
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