Brown Rice And Seaweed Salad

• 1/2 cup (about 1/3 ounce) dried arame seaweed (available in health food stores)
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon apple cider vinegar
• 2 tablespoons tamari
• 6 cups cooked organic short-grain brown rice, at room temperature

1. Soak seaweed in a bowl of cold water until re-hydrated, 10 to 15 minutes.
2. Meanwhile, heat 2 tablespoons oil in a large skillet over low heat.
3. Add onion and saute until slightly golden and translucent, about 10 minutes.
4. Remove from heat and set aside.
5. Drain seaweed, squeezing out water, and set aside.
6. In a large bowl, combine remaining 2 tablespoons oil, vinegar and tamari.
7. Whisk until blended.
8. Add onion and rice, and toss with two forks to dress well.
9. Add seaweed to rice mixture and toss well.
10. Serve at room temperature, or cover and refrigerate for up to 3 days.

arame, olive oil, onion, apple cider vinegar, tamari, brown rice

Taken from cooking.nytimes.com/recipes/5249 (may not work)