An Ocean of Health: Arame Seafood Risotto

Make nutritious seaweed a part of your diet with these tasty recipes.


| May/June 2004


Serves 4 to 6
The creamy texture of risotto is a result of using Arborio or risotto rice, a short-grain Italian white rice. You can enhance the creamy texture by stirring in 1 to 2 ounces of light cream cheese or silken tofu a few minutes before the end of cooking time. For added tropical flair, garnish with shredded coconut before serving.

  • 1 1/2 cups Arborio rice
  • 2 tablespoons olive oil
  • 3 cups rice milk, hot*
  • 1/2  cup crumbled (with hands) arame, rinsed and drained
  • 1 can (15 ounces) light coconut milk
  • 3/4  pound prawns, shelled and coarsely chopped
  • 1 cup chopped green onions
  • 1 cup fresh or frozen green peas
  • 1/2 cup crushed pineapple, drained
  • 1 to 2 teaspoons chopped fresh tarragon
  • Sea salt, to taste
  • 1/8  teaspoon white pepper
  • Shredded coconut, optional
  1. In a saucepan, sauté the rice in olive oil over medium heat for about 2 minutes. Add the hot rice milk and arame. Simmer uncovered for about 10 minutes or until almost all the liquid is absorbed; stir often.
  2. Add the coconut milk, prawns and green onions, stirring for 5 more minutes. Stir in peas, pineapple and tarragon. Simmer for about 5 more minutes or until peas are tender and rice is cooked. The texture should be creamy and slightly moist. Season with sea salt and pepper. Transfer to a serving dish and garnish with shredded coconut, if desired.
  3. To rehydrate seaweeds, such as arame, simply soak the seaweed in warm water for 15 minutes, then drain and rinse. Dried seaweeds vary in their absorbency, so if all the liquid has been absorbed before the rice is cooked, more rice milk or water may be added.



Kris Wetherbee is a freelance writer and frequent contributor to The Herb Companion, Herbs for Health’s sister publication. She lives in the hills of western Oregon with her photographer husband, Rick Wetherbee.

Click here for the original article, An Ocean of Health .




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