Corn & Hijiki Rice
VG
dinner

Corn & Hijiki Rice

Recipe by: Naoko Takei Moore

Today we are with Naoko Takei Moore, @mrsdonabe, author of DONABE Cookbook as well as the owner of TOIRO, @toirokitchen, in LA. We couldn’t be more excited to bring you all into her kitchen!

Ingredients

  • 2 rice-cups (360 ml) short grain rice, rinsed
  • 1 1/2 cups (360 ml) vegetable stock or water
  • 1 teaspoon sea salt
  • 1 tablespoon smoked soy sauce (can substitute w/ regular soy sauce)
  • 1 tablespoon and more of Brightland ROSETTE garlic olive oil
  • 1 tablespoon dry hijiki seaweed, reconstituted
  • Kernels from 2 ears of corn
  • Your choice of mixed chopped herbs (such as cilantro, basil, mint, green onion etc.)
  • Sliced radish, roasted pistachio, sliced avocado, lemon wedges
  • Harissa
  

Instructions

  • 1 Combine the rice and stock in a donabe or pot of your choice. Let the rice soak for 20 minutes.
  • 2 Add the sea salt, smoked soy sauce, and EVOO. Spread the hijiki over the rice, followed by the corn, in even layers.
  • 3 Cover the donabe with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. (If you use a regular/ classic-style donabe or pot, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 - 12 minutes or until the water is absorbed fully.)
  • 4 Turn off the heat and let it stand for 20 minutes. Meanwhile, mix about 1 tablespoon of harissa and 1 - 2 tablespoons of Brightland EVOO in a small cup. Set aside.
  • 5 Uncover and gently fluff the contents. Serve into individual bowls and garnish with some chopped herbs, radish, nuts, and avocado. Drizzle some harissa/EVOO mixture (and even more EVOO if you like – I like the ROSETTE garlic olive oil), and squeeze lemon to enjoy.