Seasons: japanese sprouted wheat salad

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* Exported from MasterCook *

 

Japanese Sprouted Wheat Salad

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : Spring

 

Amount Measure Ingredient -- Preparation Method

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1 ounce hijiki

soaked for 15 minutes in water

7 ounces sprouted wheat

4 ounces mixed spring greens -- finely sliced

4 ounces radish -- trimmed, finely sliced

2 tablespoons gomashio

DRESSING:

3 tablespoons sesame oil

1 1/2 tablespoons brown rice vinegar

1 teaspoon soya sauce or tamari

 

Drain the excess liquid from the hijiki and steam or simmer for 45 minutes until

soft. Place it in a bowl, add the sprouted wheat, spring greens, radish and

gomashio and combine. Mix the dressing ingredients together and stir into the

salad.

 

Gomashio (Sesame Salt) consists of roasted sesame seeds and sea salt and is used

as a condiment on rice and vegetables. Sesame seeds contain an amino acid that

complements the amino acids found in brown rice. When combined, the two form a

complete protein. Also: gomasio.

 

 

Hijiki - A dried, squiggly black seaweed used in Japanese cooking. Its usually

rehydrated before using. Hijiki is high in calcium.

 

Source:

" RECIPES FOR SPRING "

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Per Serving (excluding unknown items): 196 Calories; 9g Fat (39.5% calories from

fat); 6g Protein; 25g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 78mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 26987 0 1044 4165 0 1357 0 0 0 1396