Vegetable Rice Salad with Seaweed

Ingredients

• 200 g peas (frozen)
• 300 g parboiled rice
• 600 ml Vegetable Broth
• 0.1 g saffron strands
• 1 sheet nori seaweed
• 1 red bell pepper
• 3 tbsp Sesame oil
• 2 tbsp freshly chopped parsley
• Salt
• Cayenne pepper

Instructions

1. 1.

   Thaw the peas.

2. 2.

   Wash the rice and bring to a boil with vegetable broth. Cover and simmer for 20-25 minutes. Add saffron during the last 5 minutes. Remove from heat and let cool while stirring occasionally.

3. 3.

   Meanwhile, wash the seaweed, drain well, and cut into thin strips. Wash the bell pepper, halve, deseed, and slice into strips. Heat oil in a pan and sauté the pepper with seaweed and peas for 2-3 minutes. Mix in parsley and rice, season with salt and cayenne pepper, and serve.