Black rice with seaweed

Ingredients

• 500 g rice
• 8-10 vegan shrimp and 8-10 vegan calamari rings (or, if you can't find them, about 150 g white mushrooms)
• 1 red bell pepper (if you're not using vegan shrimp or calamari)
• 1 sheet nori seaweed
• 1 small piece kombu seaweed
• 3-4 pieces wakame seaweed
• ½ sweet onion
• 4 tablespoons olive oil
• 1 vegetable bouillon cube
• 1 liter water, plus what the bouillon cube takes (1.5 liters in total)
• 1 teaspoon thyme
• 1 sprig rosemary
• 2 bay leaves
• 1 garlic clove
• ½ teaspoon salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of rice
• What to use instead of sweet onion
• What to use instead of red bell pepper
• What to use instead of thyme

Instructions

1. Soak the rice in cold water for at least 2 hours.
2. Toast the nori sheet in a nonstick skillet over high heat, moving and flipping it so it doesn't burn: it should turn crisp and a little paler.
3. Bring 1.5 liters of water to a boil in a pot with the nori, the rest of the seaweed, the bouillon cube, bay leaves and salt. When it boils, turn it to the lowest setting and simmer for 5 minutes, covered. Strain it: you only need the broth.
4. Peel and grate the onion. Cook it in a paella pan or large shallow skillet (over 26 cm) with the oil, thyme and rosemary over medium-low heat. Peel the garlic, remove the germ, chop it and add it.
5. If you're using vegan shrimp and calamari, cut the shrimp in half lengthwise and add them. If not, add the sliced mushrooms and the pepper in strips. Cook everything together for 5 minutes.
6. Drain the rice well, add it and mix it with everything. Add the broth, wait for it to boil and cook over medium-low heat, uncovered and without stirring, for about 22 minutes, like a paella. It's done when it's tender and there's no water left; if it's nearly done but dry, add a little more.
7. Serve hot. It's great with allioli.

Nutrition facts

Approximate, per serving (about 628 g). Calculated with data from USDA FoodData Central.