Rice with Vegetables, Seaweed and Sprouts

Rice with Vegetables, Seaweed and Sprouts
Prep time
Cook time
Total time
Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!
Serves: 4 servings
  • 6 cups water
  • 2 cups short grain brown rice
  • 3 tbsps olive oil
  • 3 tbsps toasted sesame oil
  • 6 cloves garlic
  • 2″ piece ginger
  • 3 cups sliced shitaki caps
  • 4″ piece daikon, grated
  • 1 bunch kale, leaves only, very finely chopped
  • ¼ cup hijiki, (health food stores), soaked in ½ cup hot water
  • 3 cups soy bean sprouts
  • ¼ cup soy sauce [use wheat-free tamari for gluten-free]
  • ¼ cup chopped cilantro
  • 6 scallions, finely sliced
  • Bottled hot sauce to taste
  1. Bring the water to boil in a wide heavy pot.
  2. Add the rice, reduce the flame to medium and cook, covered, 45 minutes.
  3. Meanwhile, heat the oils in a large skillet.
  4. Finely grind the garlic and ginger and add to the skillet.
  5. Sauté for just one minute.
  6. Add the shitaki and sauté 2-3 more minutes.
  7. Add the daikon and kale and sauté 2-3 more minutes.
  8. Add the cooked rice and all remaining ingredients, and stir to combine.
  9. Cook 2-3 more minutes, only until cooked through. Serve hot.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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