Yield: 6 servings
|2 cups||Brown rice; uncooked|
|½ cup||Yellow squash; chopped|
|4 \N||Scallions; thinly sliced|
|½ cup||Daikon; grated|
|½ cup||Sesame oil|
|½ cup||Rice vinegar|
Cook rice according to package directions and allow to cool.
Rinse and drain arame. Soak for 20 minutes in enough water to cover.
Drain and set aside.
Steam peas and allow to cool.
Combine vegetables, scallions and daikon.
Gently fold vegetables and arame into cooled rice.
Whisk oil, vinegar and tamari together. Toss into rice/vegetable mixture and chill.
Per serving: 430 cal; 7 g prot; 20 mg sod; 56 g carb; 20 g fat; 0 mg chol; 41 mg calcium