Brown Rice, Hijiki and Edamame (Soya) Bean Salad

salad2Serves approx 4

Ingredients
1/2 cup short grain brown rice (approx 125gms)
11/4 cups (just over 300ml) water
6gms hijiki seaweed
1/2 cup of apple juice (approx 120ml)
1/2 teaspoon brown rice vinegar
1/2 teaspoon ume plum seasoning, plus a few drops
1 teaspoon tamari
11/2 teaspoons lemon juice
11/2 teaspoons fresh ginger juice
Approx 1 cup (130gms) frozen soya beans cooked
Approx 1 cup (130gms) cucumber chopped into small pieces
Just under 1 cup (100gms) radish thinly sliced

Method

Brown rice:
Wash the rice and leave to soak in a pan of cold water for approx 1 hour.
Drain and place in a small saucepan with about 11/4 cups just over 300ml water.
Cover the pan, bring to the boil then turn down to a medium heat and simmer in a covered pan, checking occasionally, for about 1/2 an hour until all the water has been absorbed and the rice is tender.
Transfer the cooked rice to a bowl and leave to cool.

Hijiki:
Soak the hijiki in a bowl of cold water for about 45mins 1 hour. It will expand!
Drain and place in a small saucepan with the apple juice, rice vinegar, ume plum seasoning, tamari, lemon juice and ginger juice.
Bring to the boil and then turn down heat and simmer uncovered for about 15 20 minutes.
Leave to cool, drain off any excess liquid.

Salad:
Bring a pan of water to the boil and add the edamame (soya) beans, cook for about 5 mintutes, drain and leave to cool.
Slice the cucumber lengthways and then each half lengthways again then chop each quarter into pieces.
Trim the ends of the radishes and slice thinly.
Put the radish and cucumber into a bowl, sprinkle a few drops of ume plum seasoning over (not too much as it is very salty!) and mix.

Finally add the hijiki to the rice and mix in, then add the cucumber / radish mix and the soya beans.

Serve with green salad leaves and a tahini dressing.

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