Kale and Hijiki Salad

Ingredients:

• 1 lb kale
• 2 tablespoons dried hijiki, soaked in 1 cup warm water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 medium cloves garlic, pressed
• ½ tablespoon minced fresh ginger
• 1 tablespoon extra virgin olive oil
• salt and white pepper to taste
• 2 tsp sesame seeds

Preparation:

1. Soak hijiki while preparing rest of ingredients.
2. Fill bottom of steamer with 2 inches of water.
3. While steam is building up, slice kale leaves into 1/2-inch slices, and cut again crosswise. Cut stems into 1/4-inch slices and let both leaves and stems sit for 5 minutes to bring out their hidden health benefits.
4. Chop garlic and let sit for at least 5 minutes.
5. Place chopped kale in steamer and steam for no more than 5 minutes.
6. While kale is steaming, whisk together soy sauce, garlic, minced ginger, olive oil, salt, and pepper.
7. Squeeze excess water from the hijiki, then add it to the dressing.
8. In a bowl, toss kale with the dressing and then sprinkle with sesame seeds.

Hijiki Rice Salad

Ingredients:

• 1 ounce dried hijiki seaweed (about 1 cup)
• 2 ¼ cups water
• ¾ teaspoon salt
• 1 cup uncooked basmati brown rice
• 2 tablespoons toasted sesame seeds
• 4 scallions, minced
• 1 ½ cups snow peas, cut into thin julienne strips
• 1 small carrot, grated
• 1 teaspoon fresh ginger, grated
• ¼ cup rice vinegar
• 1 teaspoon honey
• 2 tablespoons olive oil
• fresh ground black pepper (optional)

Preparation:

1. Soak the hijiki in cool water for 10 minutes, then drain.
2. Bring the water and 1/2 teaspoon salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.
3. While rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over medium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water.
4. Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool.
5. Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.
6. Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using. Toss again.
7. Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days.

Serves 4 as a side dish