photo 2
Seaweed Paella

With apologies to any Spanish readers I used:

  • 1 C basmati rice
  • 1 tin organic tomatoes, crushed a bit
  • 1 tin organic chick peas
  • 1 large onion, chopped
  • 4 large cloves of garlic, chopped
  • 1 jalapeno pepper, snipped thinly
  • a few mushrooms, chopped
  • 1/2 C (I’m guessing) seaweed spaghetti, snipped into 1 inch pieces,  rehydrated and drained before adding
  • 4 sun dried tomatoes, snipped thinly
  • 1 teaspoon of coconut oil
  • 2.5 cups water

Add coconut oil, onion, garlic and jalapeno into your favourite heavy pan (I love this Le Creuset shallow pan – but wait for the sales!) and fry gently. Add everything else. Bring to bubbling and then continue cooking covered with residual heat. Serve in the pan …