Savoury Rice – with nuts and seeds (Vegan and Gluten Free)

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4 Persons
approx 20 mins


2 cups pre-cooked Brown Rice (left over rice is perfect)
1/4 cup Sunflower seeds
1/4 cup Almonds
1/4 cup Cashew nuts
3 tbs Sesame Seeds
1 med brown onion, diced
2 cloves garlic finely chopped
3 tbs Tamari (or soy sauce if not gluten free)
1/2 cup dry Arame Seaweed (optional)
1 large carrot, grated
2 tbs sunflower oil, for cooking
Tofu or Tempeh cubes to top rice (optional)

cooking procedure

  1. Dry roast the nuts and sunflower seeds on medium heat until sunflower seeds go lightly golden, add sesame seeds, remove from heat once sesame seeds have turned golden, set aside.
  2. Pour enough hot water over Arame seaweed (if using) so the seaweed is covered, allow to soak for 5 min, strain and set aside (the seaweed will epand and rehydrate in the water)
  3. In a large wok or frypan, heat oil on med-high, add onion and garlic, sautee until it starts to soften then add grated carrot, continue to cook until carrot is cooked.
  4. Turn down to low heat, add rice and pre-roasted nuts and seeds, and seaweed (if using) and tamari. Leave on low heat, stirring occassionally to prevent sticking and until rice is warm through.
  5. Fry tofu or tempeh in a little sunflower oil and toss in tamari once cooked, garnish with fresh herbs if you like. Can be served warm or cold.

Note: Arame seaweed is a fine seaweed available form wholefood stores/asian food stores. It's a mild tasting seaweed, adds a subtle flavour to dishes.