Wild Rice & Hijiki

A nourishing side dish with interesting textures and good flavours. If you haven’t tried sea vegetables before, the mild flavour of hijiki is a good choice of sea vegetable to begin with.

Hijiki has a mild licorice flavour, with a chewy, firm texture. It is the highest in calcium of all the sea vegetables and is high in fibre, iron, minerals and vitamins A, B and C. Sea vegetables detox body tissues, purify the blood, inhibit tumours and nourish skin, nails and hair. (aids hair loss)


1/2 c brown rice (basmati or short-grained brown), rinsed
1/3 c wild rice, well rinsed
2 3/4 c vegetable stock
1 tbsp extra virgin olive oil
1 medium carrot, diced
3 green onions, chopped
1 c shiitake mushrooms, sliced
1 tbsp tamari (or soy sauce)
2 garlic cloves, minced
1/4 c hijiki seaweed, soaked 20 minutes, rinsed and drained
1 tsp olive oil
1/2 c pecans, chopped (or other nuts)


Combine brown and wild rice in a saucepan with vegetable stock (or water). Bring to a boil, then reduce heat and simmer, covered until rice is tender 40 min. – 1hour.
10 minutes before rice is done, heat olive oil in saucepan, saute carrots, onions and shiitake mushrooms about 5 minutes. Don’t over cook veggies.
Stir in tamari, garlic with 1 tsp olive oil and cook for one minute.
Add cooked rice mixture, hiijiki and pecans.
Season with a pinch of sea salt and cayenne pepper to taste.
Serve immediately, or refrigerate and serve chilled.

Share this postShare on Facebook
Tweet about this on Twitter
Email this to someone