White Beans, Hijiki, Rice, & Red Cabbage

This grain-and-bean bowl brings together creamy white beans, mineral-rich hijiki seaweed, fluffy rice, and tangy braised red cabbage for a plant-powered meal that’s naturally vegan and optionally gluten-free with tamari.

Hijiki gets added toward the end of the bean cooking so it keeps its texture instead of falling apart into mush. The red cabbage gets a quick sauté in balsamic vinegar and water until tender, which turns it a gorgeous deep purple and gives it a sweet-sour bite that plays off the earthy beans.

Once everything is mixed, let it sit for a few minutes before serving. That resting time lets the tamari soak in and all the flavors meld together.

Kitchen Tips

• Rinse hijiki well before cooking. It’s dried seaweed, so it expands significantly and can carry extra salt.
• Use pre-cooked or canned navy beans to cut your cook time down. Just drain and rinse them before mixing.
• The dish tastes even better the next day as the flavors continue to develop. Great for meal prep.
• Add tamari gradually. You can always add more, but you can’t take it back.

Variations

• Stir in diced avocado or a drizzle of sesame oil right before serving for extra richness.
• Swap brown rice or quinoa for white rice to boost the fiber content.
• Toss in sautéed kale or spinach for extra greens.