Seaweed Rice Salad

Today's recipe was inspired by a bit of seaweed.  I keep hearing how seaweed is full of fabulous nutrients and therefore decided to give it a try.  My first tip from the experience: WASH YOUR SEAWEED! It's preserved with A LOT of salt, so it's really important to wash away the salt before eating. I decided to incorporate some brown rice and spices with the seaweed, then progressed to making a salad out of it.  My new favorite dressing/sauce fit perfectly with this arrangement and I thought it might be the perfect chance to share it with you all, so I included that as well!

{Seaweed Rice Salad}

Ingredients:

~makes one bowl

1/2 cup Cooked Organic Brown Rice (I use Trader Joe's)

1/4 cup Organic Mushroom Broth (or any other GF/DF broth)

1/8 tsp Paprika

1/8 tsp Minced and Toasted Onion

1/4 tsp Minced Garlic

Sprinkle of Pink Sea Salt

1/2 cup Raw Mixed Sea Vegetables (I use Sea Tangle)

1 1/2 cup Mixed Fresh Organic Lettuce Greens

1 TBSP Raw Coconut Aminos Soy-Free Seasoning Sauce ( I use Coconut Secret; it's GF/DF)

To begin pour Brown Rice and Broth into a frying pan and simmer until the Rice has absorbed the Broth and has a thick consistency.  Add in the Spices and Sea Salt and stir, still simmering, for 20 seconds or so.  Take the pan off the heat.  In another bowl pour Sea Vegetables in with about 1 cup of water and swish about.  Drain and repeat until the salt has been removed from the Sea Vegetables.  Then add to the Rice in the pan and mix well.  Grab the bowl you are eating out of and fill it with your choice of Greens.  Top with the Rice Mixture. Drizzle with the Coconut Seasoning Sauce to finish, toss and enjoy!

{Linked To}

Slightly Indulgent Tuesdays

Gluten-Free Wednesdays