Wild Rice and Hijiki
1/3 cup wild rice
1/2 cup brown rice
2 3/4 cups vegetable or chicken stock (or water)
1 tablespoon sesame oil
1 medium carrot, diced
1 small bunch scallions, sliced, with some green tops
1 cup diced shiitake mushrooms
1 tablespoon tamari
2 garlic cloves, minced
1 teaspoon toasted sesame oil
1/2 cup chopped pecans
1/4 cup hijiki, soaked 20 minutes, rinsed, and drained

In a medium saucepan, combine wild rice, brown rice, and stock or water. Bring to a boil; reduce heat, and simmer, covered, until rice is tender, about one hour.

About 10 minutes before rice is done, heat sesame oil in a medium saucepan, and sauté carrots, scallions, and mushrooms until carrots are just tender, about five minutes. Stir in tamari, garlic, and toasted sesame oil, and cook for one minute.

Add cooked rice mixture, pecans, and hijiki. Season with salt and pepper. Serve immediately, or refrigerate and serve chilled.
Nutrition information per serving: Calories 311; Protein 7 g; Carbohydrates 38 g; Total Fat 14.6 g; Saturated Fat 1.6 g; Cholesterol 0 mg; Sodium 533 mg; Fiber 4 g