Brown Rice With Hijiki Seaweed

• 2 cups brown rice
• Just under 4 cups water
• 1/4 cup hijiki seaweed (see note)
• 2 tablespoons fresh coriander or flat leaf parsley

1. Bring rice, water and seaweed to boil over high heat.
2. Reduce heat to medium and cook for 20 minutes, then turn down to low for 30 minutes.
3. Drain and sprinkle with fresh coriander

brown rice, under, hijiki, fresh coriander

Taken from cooking.nytimes.com/recipes/5284 (may not work)