Recipe of Favorite Brown Rice & Seaweed Salad

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Before you jump to Brown Rice & Seaweed Salad recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

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Perhaps the food isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, nonetheless that is not true. Particularly if you make certain the dishwasher is full previous to starting a cycle. Conserve even more money by air drying and also cool drying your dishes instead of heat drying them.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Green living is something we can all perform, without difficulty. Typically, all it requires is a little common sense.

We hope you got benefit from reading it, now let's go back to brown rice & seaweed salad recipe. To make brown rice & seaweed salad you only need 13 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Brown Rice & Seaweed Salad:

1. Prepare 1 cup of brown/wild rice (I used barley and millet).
2. Get 21/2 cups of water.
3. Take 1 cup of pumpkin seeds.
4. Get 1 Tbsp of soy sauce.
5. Get 1-2 of spring onions.
6. You need 3 Tbsp of finely sliced pickled sushi ginger or grated fresh ginger.
7. Use 3 Tbsp of mirin or lemon juice.
8. You need 1 tsp of sesame oil.
9. Prepare 2 Tbsp of oil.
10. Take 1 Tbsp of soy sauce,.
11. You need of salt and pepper.
12. Prepare of sliced nori (seaweed sheets).
13. Provide of Frozen peas (if desired).

Steps to make Brown Rice & Seaweed Salad:

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..

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