Riz aux Algues

Riz aux Algues is a delightful vegetarian dish that combines the briny flavors of seaweed with fragrant rice, creating a unique culinary experience. This French seafood-inspired dish is not only delicious but also packed with nutrients and umami flavors.

Ingredients

• Arborio rice - 150 grams
• Salt - 1/2 teaspoon
• Dried seaweed (kombu or nori) - 10 grams
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Black pepper - to taste

Steps

1. In a small bowl, soak the dried seaweed in warm water for about 10 minutes until softened, then drain and chop finely.
2. In a medium saucepan, heat the olive oil over medium heat, then add the minced garlic and chopped shallot. Sauté until soft and fragrant, about 3-4 minutes.
3. Add the Arborio rice to the saucepan and stir to coat the rice in the oil, cooking for about 2 minutes until slightly translucent.
4. Pour in the vegetable broth and add the soaked seaweed and salt. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for about 18-20 minutes until the rice is al dente and has absorbed most of the liquid.
5. Remove from heat, stir in the lemon juice and chopped parsley, and season with black pepper to taste.
6. Let it sit for a few minutes before serving. Fluff the rice with a fork and serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from seaweed.
• High in fiber, supporting digestive health.

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