Our nori goes excellently with all cooked grains, especially rice. Simply roast it and crumple it on, or sprinkle on our pre-roasted Nori Granules Sea Seasoning. For something a little creative with rice try this recipe from Montse Bradford.
1 tsp. sesame oil
1 cup onions, diced
1/2 cup carrots, cut into matchsticks
1 cup roasted nori
1/2 cup celery, diced
2 Tbls. soy sauce
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2 cups cooked brown rice
2 Tbls. juice from freshly grated ginger
1/2 cup chopped roasted almonds
1. Sauté onions in oil for 5-7 minutes, then add carrots and crumbled nori and cook another 5 minutes.
2. Add celery and 2 Tbls. soy sauce and cook another 5 minutes.
3. Add cooked brown rice, 3-4 Tbls. water, 1 Tbls. soy sauce, ginger juice and stir continuously for 2-3 minutes.
4. Add chopped, roasted almonds as garnish just before serving.
Excerpted with permission from:
Cooking with Sea Vegetables
by Peter Bradford and Montse Bradford.
Published by Healing Arts Press, copyright 1986.
About the Author
Montse Bradford is the author of several books: Cooking with Sea Vegetables, which has been translated in five languages, and four titles so far in her popular Healthy Wholefood Cooking Series: Healthy Eating / Simple Cooking;; Vegetarian Classics; and Cooking with Sea Vegetables which has recently been released in a new edition containing all new recipes. She has also published four successful titles in Spanish, which are all full colour and hard cover. Visit the author's website which is available in English and Spanish.