Variation On A Classic Dish

Vegetable Rice Salad with Seaweed

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Average: 5 (2 votes)
(2 votes)
Vegetable Rice Salad with Seaweed
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in

Healthy, because

Even smarter

The algae score points with two important nutrients, which can be a problem especially for vegetarians and vegans: iodine and vitamin B12. Our body needs iodine for the production of thyroid hormones, which are responsible for many metabolic processes. Vitamin B12 is important for our nerves. Al too large quantities of algae should not be eaten, however, because you quickly absorb too much iodine, which can then be harmful.

You can also prepare the vegetable-rice salad with seaweed without saffron, because it hardly gives any taste, it is only for the yellow colour. Alternatively you can add turmeric to the rice.

Ingredients

for
4
Ingredients
300 grams Rice
600 milliliters Vegetable broth
1 small can Saffron (0.1 g)
1 handful Seaweed
1 Red Bell pepper
200 grams Peas (TK)
3 tablespoons sesame oil
2 tablespoons freshly chopped parsley
salt
cayenne pepper
How healthy are the main ingredients?
sesame oilparsleysaltcayenne pepper

Preparation steps

1.

Rinse rice and boil vegetable stock. Cook covered for 20-25 minutes. During the last 5 minutes, add saffron. Connecting remove from heat and allow to cool, stirring occasionally.

2.

Rinse seaweed, dry well and cut into thin strips. Rinse bell peppers, cut in half, trim and cut into strips. Sauté together with the seaweed and peas in hot oil for 2-3 minutes. Add parsley to rice mix and serve with salt and cayenne pepper.