Preparation

Start by dipping the strips of seaweed in warm water and let it stay for 20 minutes. Drain and reserve the water.
While waiting, chop the onion and garlic and sauté in olive oil. Add the rice, carrot and seitan. Let it fry for five minutes, over low heat.
Cut the tomatoes in half and add them. Then add the water from the algae. Cook over low heat for 18 minutes. Season with salt and pepper. Cut the seaweed into pieces and add them when there are five minutes left. Rectify the seasonings and sprinkle with the chopped mint. Serve immediately.

Ingredients

  • 2 strips of dried kombu seaweed
  • 750 ml of warm water
  • 1 onion
  • 3 cloves of garlic
  • 50 ml of olive oil
  • 250 g of wild rice mixture
  • 200 g of frozen Parisian carrot
  • 800 g of diced seitan
  • 150 g of cherry tomatoes
  • 1 sprig of mint
  • salt to taste
  • pepper taste