Vegan Arroz de Marisco (Seafood Rice)

Ingredients

• 1.5 cups Arborio Rice
• 1 lb Oyster Mushrooms
• 1 can Hearts of Palm
• 3 sheets Nori Seaweed Sheets
• 1 medium Onion
• 1 medium Red Bell Pepper
• 4 cloves Garlic
• 1.5 cups Diced Tomatoes
• 5 cups Vegetable Broth
• 0.25 teaspoon Saffron Threads
• 3 tablespoons Olive Oil
• 0.25 cup Fresh Parsley
• 1 medium Lemon
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Rehydrate nori sheets in warm water, then chop finely and set aside.
2. 2Slice oyster mushrooms and hearts of palm. Chop the onion, bell pepper, and garlic.
3. 3Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened.
4. 4Add the oyster mushrooms and hearts of palm and cook for 5 minutes.
5. 5Add diced tomatoes, Arborio rice, and chopped seaweed. Cook for 2 minutes.
6. 6Pour in vegetable broth and add saffron threads. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 20 minutes, or until rice is tender and liquid is absorbed.
7. 7Stir in fresh parsley and squeeze lemon juice over the rice before serving.

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