39
Rice, Carrot and Arame Salad
n 1 l arge carrot, grated finely
n 1 h andful arame, soaked in water for 10 minutes, then drained
Serves 4
(the liquid can be put aside for soup stock)


Prep time: 30 minutes (less if you have pre-cooked rice)
Dressing:

n 4 t bsp sesame oil (use cold-pressed sunflower if you can’t
This isn’t a fish replacement as such but has a lovely simple, fresh
get sesame)
taste with a hint of the sea! Arame is a fantastic source of protein,
n 2 t bsp cider vinegar
calcium, iodine and potassium.
n 2 t bsp fresh orange juice
n 2 t sp soya sauce
n 170g/6oz brown rice

n 1 tsp vegan bouillon powder or ½ a stock cube (eg Marigold,
1 Put the brown rice, bouillon powder and water on to heat.
Kallo or Oxo Vegetable)
2 Bring to boil then reduce heat and simmer for 20-25 minutes,
n 600ml/21fl oz water
adding a little more water if rice starts to stick.
3 Meanwhile, soak the arame.
4 Grate the carrot and put aside.
5 Make the dressing by mixing all ingredients together in a jar.
6 When the rice is cooked, leave it to cool.
7 Add arame and carrot and mix in well with rice.
8 Add some of the dressing, coating ingredients well.
9 Serve with a wholemeal roll or with other salads as part of
a buffet.

Options:
©
Chava Eichner Add ½ cup of cooked wild rice, unsalted peanuts or cooked pulses, such
as whole lentils or adzuki beans.
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