Brown Rice And Seaweed Salad

1. 1

   Soak seaweed in a bowl of cold water until re-hydrated, 10 to 15 minutes.

2. 2

   Meanwhile, heat 2 tablespoons oil in a large skillet over low heat.

3. 3

   Add onion and saute until slightly golden and translucent, about 10 minutes.

4. 4

   Remove from heat and set aside.

5. 5

   Drain seaweed, squeezing out water, and set aside.

6. 6

   In a large bowl, combine remaining 2 tablespoons oil, vinegar and tamari.

7. 7

   Whisk until blended.

8. 8

   Add onion and rice, and toss with two forks to dress well.

9. 9

   Add seaweed to rice mixture and toss well.

10. 10

    Serve at room temperature, or cover and refrigerate for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.