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Rice with seaweed
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4 from 1 vote

Rice with seaweed

Rice with seaweed
Prep Time20 mins
Cook Time30 mins
Total Time55 mins
Course: Appetizer, First dish
Cuisine: Spanish
Keyword: rice
Servings: 4 serves
Calories: 468kcal


  • 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


  • 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.



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.


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