Arroz con Verduras y Algas

Arroz con Verduras y Algas is a vibrant and flavorful vegan dish that combines the earthiness of rice with a medley of fresh vegetables and the umami depth of seaweed. This dish captures the essence of traditional Spanish flavors while being completely plant-based.

Ingredients

• Short-grain rice - 150 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Dried seaweed (nori or wakame) - 10 grams, soaked and chopped
• Frozen peas - 100 grams
• Paprika - 1 teaspoon
• Saffron - a pinch
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. Rinse the short-grain rice under cold water until the water runs clear and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
3. Add the diced red bell pepper, zucchini, and carrot to the pan. Cook for another 5 minutes, stirring occasionally.
4. Stir in the rinsed rice, paprika, and saffron, ensuring the rice is well-coated with the vegetable mixture.
5. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
6. Add the soaked and chopped seaweed and frozen peas to the rice, stirring gently to combine. Cover again and cook for an additional 5 minutes, or until the rice is tender and the liquid has been absorbed.
7. Remove from heat and allow to sit covered for 5 minutes. Fluff the rice with a fork and season with salt, black pepper, and lemon juice.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains essential vitamins and minerals from vegetables and seaweed.

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