Rice with seaweed

Published originally in lareira.net by Marta on 07/05/2011

How to prepare a delicious and healthy rice recipe with seaweed and vegetables. In this case we use Irish Moss but other algae can be used. And dehydrated since they will cook together with the rice.

Ingredients

Servings 4 serves


  • 25 g Irish moss dehydrated
  • 400 g rice
  • 3 leek small
  • 1 tomato
  • ½ red pepper
  • 1 carrot
  • 2 garlic clove
  • 1 chilli
  • 2 papers saffron
  • olive oil
  • water
  • salt

Nutrition

Calories: 468kcal | Carbohydrates: 92g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 613mg | Potassium: 324mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3550IU | Vitamin C: 64.4mg | Calcium: 40mg | Iron: 1.6mg

Step by step instructions

  • In a little oil put to sauté garlic, leeks and pepper chopped small, along with chilli.
  • When they begin to soften, remove the chilli (optional) and add the tomato and carrot also chopped.
  • Once everything’s fried, add the seaweed, dehydrated, as they will cook together with the rice.
  • Add the rice and and stir a bit.
  • Finally, add the hot water with the two bags of saffron.
  • Season with moderation, as the seaweed provide salt, and let cook until the water has evaporated. It should not take more than 20 minutes, and the seaweed should not cook more than that time because it would boost its flavour too much.
Arroz con algas
Rice with seaweed

How to prepare a delicious and healthy rice recipe with seaweed and vegetables. In this case we use Irish Moss but other algae can be used. And dehydrated since they will cook together with the rice.

Ingredients

Servings 4 serves


  • 25 g Irish moss dehydrated
  • 400 g rice
  • 3 leek small
  • 1 tomato
  • ½ red pepper
  • 1 carrot
  • 2 garlic clove
  • 1 chilli
  • 2 papers saffron
  • olive oil
  • water
  • salt

Step by step instructions

  • In a little oil put to sauté garlic, leeks and pepper chopped small, along with chilli.
  • When they begin to soften, remove the chilli (optional) and add the tomato and carrot also chopped.
  • Once everything’s fried, add the seaweed, dehydrated, as they will cook together with the rice.
  • Add the rice and and stir a bit.
  • Finally, add the hot water with the two bags of saffron.
  • Season with moderation, as the seaweed provide salt, and let cook until the water has evaporated. It should not take more than 20 minutes, and the seaweed should not cook more than that time because it would boost its flavour too much.
Arroz con algas
Nutrition Facts
Rice with seaweed
Amount Per Serving
Calories 468 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 613mg26%
Potassium 324mg9%
Carbohydrates 92g31%
Fiber 4g16%
Sugar 4g4%
Protein 8g16%
Vitamin A 3550IU71%
Vitamin C 64.4mg78%
Calcium 40mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.