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Rice and Kelp Salad

2 cups cooked brown rice (or quinoa or millet)

with cubes of red pepper

dressing:

5 to 6 TB Olive Oil,

2 to 3 TB Vinegar,

2 TB Soya Sauce,

4 to 5 cloves garlic crushed or finely chopped or

(1/2 small chopped onion)

Primo Bull Kelp Fronds cut in thin slices with scissors. (Save to add on top)

Add all the ingredients to the rice, mix , add kelp to top. Serve warm or cold.

NOTE: (You can use dressing on pasta instead of rice. Delicious!)

recipe by BC KELP