MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sea Vegetable Chapati Categories: Sandwiches Yield: 6 Servings 1 1/2 c Uncooked brown rice 3 c Water 1/2 c Dried hiziki (Japanese sea - vegetable) 1 1/2 c Water; cold 2 tb Sunflower oil 1 c Onion (2); chopped 2 c Carrots (4 sm); chopped 1/4 c Tamari Cayenne pepper; to taste 6 Chapatis Tahini Spinach leaves Alfalfa sprouts Tahini Dressing MMMMM-------------------SEA VEGETABLE BURGERS------------------------ 1/2 c Tahini 3 tb Sunflower oil Whole wheat flour 6 Whole wheat rolls; - substitute for chapatis This is a delicious combination that, surprisingly, some of our more conservative customers at the cafe love. Combine brown rice and water. Bring to a boil in a 2 qt pot, then simmer, covered, until water is evaporated. Don't stir. Meanwhile, break up the hiziki and soak 20 minutes in cold water in a bowl. Drain. Preheat oven to 325 F. Heat oil on medium heat in a 10" cast-iron frying pan, add onions and carrots, and saute. Add hiziki after 2 to 3 minutes and remove from heat while vegetables are still slightly crisp and carrots bright orange. Add vegetables to the rice in a medium-sized bowl along with tamari and cayenne to taste. Place chapatis in oven for 3 minutes until hot but still soft and pliable. Spread a line of tahini down the center of each chapati. Top with spinach leaves, 1 cup of rice mixture, and sprouts. Serve with a side of Tahini Dressing. Sea Vegetable Burgers: This spread can be made into a burger. Add 1/2 cup tahini to the spread to firm it up. Form mix into patties, dip each patty in whole wheat flour, and fry in 3 tb sunflower oiul on both sides until lightly browned. Serve on a whole wheat roll with some sprouts and spinach leaves and a side of Tahini Dressing. Recipe by Horn of the Moon Cookbook by Ginny Callan MMMMM