This Asian Seaweed Salad recipe can be served cold or hot, and pairs well as light appetizer before a heavy meal.
Saute the onion, garlic, ginger, celery, peas, carrots, and water chestnuts in sesame oil. Add the water and cook on low heat for ten minutes. Add the seaweed and cook for 5 more minutes. Remove from heat and stir in the brown rice. In a separate pan, and on low heat for about one minute, mix the soy sauce, honey, sesame oil, and chili paste to taste. Pour the sauce over the vegetables and rice. Serve hot or cold.