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# Corn & Hijiki Rice

### Rosette Garlic Olive Oil

A buttery and umami garlic olive oil

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\[open type="rte"\]

Today we are with Naoko Takei Moore, [@mrsdonabe](http://instagram.com/mrsdonabe) [,](/content/blogs/recipes/instagram.com/mrsdonabe/index.html) author of DONABE Cookbook as well as the owner of TOIRO, [@toirokitchen](http://instagram.com/toirokitchen), in LA. We couldn’t be more excited to bring you all into her kitchen!

\[close type="rte"\] \[open type="ingredients"\] \[ingredient product="false" text="2 rice-cups (360 ml) short grain rice, rinsed"\] \[ingredient product="false" text="1 1/2 cups (360 ml) vegetable stock or water"\] \[ingredient product="false" text="1 teaspoon sea salt"\] \[ingredient product="false" text="1 tablespoon smoked soy sauce (can substitute w/ regular soy sauce)"\] \[ingredient product="true" handle="rosette" title="Brightland ROSETTE garlic olive oil" text="1 tablespoon and more of PRODUCT"\] \[ingredient product="false" text="1 tablespoon dry hijiki seaweed, reconstituted"\] \[ingredient product="false" text="Kernels from 2 ears of corn"\] \[ingredient product="false" text="Your choice of mixed chopped herbs (such as cilantro, basil, mint, green onion etc.)"\] \[ingredient product="false" text="Sliced radish, roasted pistachio, sliced avocado, lemon wedges"\] \[ingredient product="false" text="Harissa"\] \[close type="ingredients"\] \[open type="images" count="2"\]  \[close type="images"\] \[open type="instructions"\] \[instruction step="1" text="Combine the rice and stock in a donabe or pot of your choice. Let the rice soak for 20 minutes."\] \[instruction step="2" text="Add the sea salt, smoked soy sauce, and EVOO. Spread the hijiki over the rice, followed by the corn, in even layers."\] \[instruction step="3" text="Cover the donabe with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. (If you use a regular/ classic-style donabe or pot, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 - 12 minutes or until the water is absorbed fully.)"\] \[instruction step="4" text="Turn off the heat and let it stand for 20 minutes. Meanwhile, mix about 1 tablespoon of harissa and 1 - 2 tablespoons of Brightland EVOO in a small cup. Set aside."\] \[instruction step="5" text="Uncover and gently fluff the contents. Serve into individual bowls and garnish with some chopped herbs, radish, nuts, and avocado. Drizzle some harissa/EVOO mixture (and even more EVOO if you like – I like the ROSETTE garlic olive oil), and squeeze lemon to enjoy."\] \[close type="instructions"\] \[open type="images" count="1"\]  \[close type="images"\]

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