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Brown Rice Pilaf

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We recently took Kenya to a Japanese restaurant with a bunch of adults, and they couldn't believe what item on the menu he ate so fast we had to order more....seaweed! It sounds like a bizarre craving for a child to have, but it's actually delicious, nutritious and easy to prepare. While we were at dinner that night, Kenya mainly stuffed himself on brown rice, edamame and of course, the seaweed, so I came up with this dish for weelicious.

If you've never bought arame (a type of seaweed with a mild flavor) before, you can get it at most health food stores. It comes bagged in a dried state and all you need to do is soak it in warm water to hydrate it. Arame is a powerhouse of vitamins and minerals. It's rich in iron, calcium, magnesium and vitamin A -- perfect for kids' growing bodies.

This dish went over big with Kenya. The way I look at it, whenever I can get three of my child's favorite healthy foods into one dish, it has to be a winner!

Brown Rice Pilaf  (Serves 4)

  • Prep Time: 10 mins,
  • Cook Time: 50 mins,
  • Rating:
    Rate this recipe
We recently took Kenya to a Japanese restaurant with a bunch of adults, and they couldn't believe what item on the menu he ate so fast we had to order more....seaweed! It sounds like a bizarre craving for a child to have, but it's actually delicious,...

Ingredients

  • 1 cup brown rice
  • 1 1/4 cups chicken stock (i used low sodium)
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 cup arame
  • 1/2 cup edamame, shelled, fresh or frozen
  • sesame seeds, optional

Preparation

  1. 1. Bring the brown rice, water, stock and salt to a boil.
  2. 2. Cover and reduce the heat to a simmer.
  3. 3. While the rice is cooking, cover the arame with warm water and let soak for 10 minutes.
  4. 4. Drain the water off the arame.
  5. 5. After the rice has cooked for 40 minutes, add the edamame and arame. Cook for an additional 5-10 minutes or until liquid is absorbed and rice is tender.
  6. 6. Sprinkle with sesame seeds and serve.
Brown Rice Pilaf

Nutrition Information

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Comments






  1. Jae Daughters

    May 23, 2011 at 5:42 am

    35. Magnificent website. Plenty of useful information here. Iā€™m sending it to a few friends ans also sharing in delicious. And certainly, thanks for your sweat!

  2. robot electromenager

    December 2, 2010 at 11:07 pm

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  3. Jane

    January 11, 2010 at 5:38 am

    Kenya’s fondness did not surprise me since my kids are crazy about “miyeok-guk” – Korean seaweed soup. I believe that miyeok is the same as arame. You can make it with a beef stock or a shell fish such as mussels or clam stock. Actually, I’ve had with a chicken and ox tail stock too…all delicious. (The great health benefits you listed have also been long recognised as essential for the early post-partum weeks for the mother.) We add some rice too when ready to serve. For our younger daughter (14 month), we put it in the food processor for a few pulses.

    My 3-year old also likes a seaweed salad made from miyeok which I toss with cucumbers and make a dressing out of (rice) vinegar, soy sauce, splash of oil and garlic. She enjoys it even more when we make it together.

    Along this vein, my kids are CRAZY about kim/nori, roasted seaweed. It’s what’s used to wrap maki rolls. It’s crispy and especially when seasoned with salt and sesame oil, can be as addictive as potato chips. My 3-year old loves to make her own maki rolls as she eats or “kim bap” as we call it in Korean.