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Macrobiotic brown rice and seaweed

  • Author: Samantha Gowing
  • Total Time: 45 minutes
  • Yield: 1-2 1x
  • Diet: Gluten Free


Serves 1 if you want to graze all day, or 2 if you want to share.



1 cup brown rice
1 cup frozen peas, edamame & spinach – or whatever frozen vegetables you have
1/2 teaspoon white miso paste
1 tbsp dried seaweed, shredded or torn
Dash toasted sesame oil
Dash ponzu sauce, soy or tamari
1 tbsp nuts and/or seeds, lightly toasted
12 tsp Japanese pickled ginger
Kelp salt or other good quality salt
Cracked white pepper


  1. Cook off brown rice in 2 cups water for about 20 minutes. Add frozen peas, edamame & spinach – or whatever frozen vegetables you have.
  2. Stir in miso that’s been diluted with a little water, enough to just pour instead of clumping.
  3. Reduce or turn off the heat, cover with a lid and let the vegetables absorb residual water & miso stock. 
  4. Remove from heat if not already done so, then stir in shredded or torn dried seaweed, cover with a lid and allow the residual steam to rehydrate the seaweed. Keep warm 5-10 mins.
  5. Meanwhile, toast nuts and/or seeds in a dry pan, season well. I used kelp salt.
  6. Spoon warm rice with toasted nuts/seeds, a dash of toasted sesame oil, ponzu or tamari, then serve with Japanese pickled ginger – and jet lag be gone!
  • Prep Time: 15
  • Cook Time: 30
  • Category: Plant-based
  • Cuisine: Japanese

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