Rice and Kelp Salad
2 cups cooked brown rice (or quinoa or millet)
with cubes of red pepper

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