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Brown Rice with Kombu

Brown Rice with Kombu is a modern Irish recipe for a classic accompaniment of brown rice cooked with kombu seaweed to flavour it and soften it quicker. The full recipe is presented here and I hope you enjoy this classic Irish version of: Brown Rice with Kombu.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4–6

Rating:

Tags : Wild FoodIrish Recipes

This is one of the modern Irish seaweed recipes, using locally-gathered seaweeds. Here, Laminaria digitata (oarweed) is used, which is sometimes known by the Japanese name, kombu. In this recipe, kombu is used both as a flavouring and as an aid to softening the notoriously hard brown rice (it also works just as well with dried beans).

Ingredients:

150g organic brown rice
360ml water
pinch of sea salt
1 strip of dried kombu (as a wild forager substitute Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp)), about 8cm long
2 drops of sesame oil

Method:

Wash the rice thoroughly in a colander to remove any excess starch then set aside to drain. Transfer the rice into a steel pan with a tight-fitting lid. Add the salt, kombu and oil then pour in twice the volume of rice of water.

Cover the pan, bring to a boil then place a heat diffuser underneath and simmer gently for 60 minutes (do not uncover the pan whilst cooking). When done, take the rice off the heat and fluff with a wooden spoon. Re-cover the pan and set aside to steam for 5 minutes more. Remove and discard the kombu then serve.