Seaweed rice

Here’s another discovery: the algae! I already ate seaweed when I still had sushi, but I had never eaten in a dish 🙂 I tried and it tasted so good, full of flavor … And the smell of the sea in the house, fantastic! 🙂 Bring the recipe!

You will need:

  • rice (I used tricolor rice);
  • one pack of dehydrated seaweed – 50 grams – (this ones are Wakame);
  • 2/3 carrots;
  • mushrooms;
  • cumin;
  • pepper;
  • olive oil;
  • onion;
  • garlic.

Let’s start!

Start by cooking rice.

Boil water and put the dehydrated seaweed for 10 minutes, until they gain a lot of volume. Keep the water and put the seaweed in a container. Cut onion and garlic into pieces and place them to saute in a wok, with olive oil. Cut the carrots into slices and bake them in the same water you used to hydrate the seaweed. If the mushrooms are fresh, cut and keep them and , if they are frozen, place them to bake with the carrots.

Once the carrots are cooked, add the mushrooms, carrots, rice and seaweed in the wok, stirring well. Do not put salt, because the seaweed already have salt naturally. Season with pepper and cumin. Let it cook for 10/15 minutes. It’s ready!