Gingered Green Beans with Hijiki

From Alicia Silverstone's "The Kind Diet"

1/2 cup dried hijiki
1 tbspn shoyu
2 tbspn olive oil
1/2 cup onion, halved and sliced
1 tbspn finely chopped garlic
pinch of fine sea salt
2 cups fresh green beans
juice from 2 tablespoons grated ginger

Place hijiki in a small bowl, and cover with water.  Soak for 30 minutes, then drain and rinse.

Combine the hijiki with the shoyu and water to almost cover in a saucepan.  Cook, uncovered, over medium heat until the water has nearly evaporated, about 30-40 minutes.

While the hijiki cooks, heat the oil in a skilled over med-high heat.  Add the onion, garlic, and salt and saute for about 4 minutes, or until translucent.  Cut the tips from the green beans, and add to the onions.  Cover and cook until the green beans are tender-crisp, about 3-5 minutes.  Add the hijiki and ginger juice.  Mix well, and cook for 1-2 minutes longer to marry the flavors, serve.

Coconut Rice

1 3/4 cups coconut milk
1/2 tspn turmeric
1 1/2 cups basmati rice, washed and drained
8 small onions, roughly chopped
black peppercorns
1 tspn salt

To Garnish:
fine strips of scallion
slivers of toasted fresh coconut

-put the coconut milk in a saucepan, stir in the turmeric, then add the rice. Bring to a boil, then reduce the heat, cover and simmer gently for about 10 minutes.

-add the onions, peppercorns, and salt to the pan and simmer gently for another 10 minutes, or until the rice is tender. Careful not to let the rice burn!!

-Serve with Garnish, yum!