Author: @guendoln79 Serves: 4 Time: 30′
- 350 g rice
- 1l vegetable broth
- 250 g saltwort (salsola soda)
- 1/2 granny smith apple
- 3 spoons lemon juice
- 1/2 onion
- parmesan optional
Clean the saltwort, cut the ending part, chop them and put in a pot with the chopped onion, olive oil. After 2 minutes, add vegetable broth
Cook for ten minutes, then blend it in a mixer.
Put it again on the pot, add the rice and hot broth.
10 minutes before ready, add the green apple in cubes.
At the end add parmesan and the lemon juice (optional)
Story of the recipe
Fun facts from this blog
“Saltwort grows well in salty water, which means that the Mediterranean coast is the perfect place for it to thrive. It also means that it has become a rather unwelcome and invasive species following its import to coastal California
Saltwort can be eaten raw (it’s crunchy and tangy, with a slightly bitter mineral taste). Raw, it’s a good addition to salads. It’s also healthy – high in fiber, low in calories, and a good source of vitamins (A, B, and C) and minerals (sodium, potassium, calcium, magnesium, and iron).”