I had the great pleasure of meeting Marlene Watson-Tara recently.
She was not only fascinating, hugely passionate, and extraordinarily knowledgable, but she makes some really good food too!
Here is her latest shared creation, which incorporates some of our seaweed:
Long Grain Brown Rice Pilaf with Toasted Almonds
4 shallots, thinly sliced
¼ tsp/ Hebridean Ascophyllum Seaweed
2 large cloves garlic, minced
1 tsp turmeric
1 cup long grain brown rice
2 ¼ cups organic vegetable stock
1 tsp rice mirin
1 tsp shoyu or tamari (soy sauce)
½ cup toasted almonds
¼ cup coriander, minced
1 spring onion, thinly sliced on the bias
Heat a heavy based pot over medium heat and add ¼ cup of stock. When hot, add shallots, the ¼ tsp. seaweed and sweat (about 5 minutes). Add garlic and stir to combine. When fragrant, add turmeric. When onions and garlic are a dark yellow from turmeric, add rice and toast for 3 minutes. Add remaining stock. Bring to a boil then reduce to a simmer.
When rice is finished cooking, about 40 minutes, remove from heat and let sit for 5 minutes, then fluff with a fork. Combine rice with the mirin and shoyu. When combined, add almonds, coriander and spring onions.
Read more about Marlene here, and get her recipe book too…
For more recipes with seaweed, please get in touch