Our Seaweed Furikake makes an ideal compliment for this simple rice and vegetable dish, adding texture and deep, umami-packed flavor thanks to a blend of crispy popped quinoa, toasted sesame seeds, savory seasonings and aromatic, dried dulse seaweed.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Rice with Furikake and Vegetables
Copyright Recipe © 2014 Woodland Foods


  • 2 Cups Organic White Jasmine Rice

  • 4 Cups Water

  • 1 Tablespoon Unsalted Butter

  • 1 Teaspoon Kosher Salt

  • 2 Cups Green Beans, blanched

  • 1 Cup Carrots, bias cut, blanched

  • 1/2 Cup Onions, thin sliced

  • 1 Teaspoon Garlic, minced

  • 1 Teaspoon Ginger, minced

  • 2 Teaspoons Sesame Oil

  • 2 Teaspoons Soy Sauce

  • 2 Teaspoons Vegetable Oil

  • 1/2 Cup Seaweed Furikake


  1. Add salt and butter to water and bring to a simmer. Add rice, stir, and cook covered fro 10 to 15 minutes until done. Remove from heat and let sit for 10 minutes, then fluff with a fork.

  2. Heat vegetable oil in a 10 inch skillet over medium heat. Add garlic, ginger, and onion and sweat for 2 minutes, stirring often. Add blanched vegetables, soy sauce, and sesame oil. Cook, stirring frequently for 2 minutes more.

  3. Divide cooked rice and vegetables into 4 bowls, and sprinkle liberally with the seaweed furikake.