Instructions
- 1.Soak the rice in plain water for 30 minutes. Open the shells of the shellfish in white vinegar and stir for a few minutes until they are all open.
- 2.In a casserole dish, sauté the finely chopped leeks and sliced cabbage in olive oil. Add the shellfish, tomatoes, and the filtered cooking water from the shellfish.
- 3.Bring to a boil, then add the drained rice and seasonings. Cook on low heat for another 20 to 30 minutes. Add a little water from time to time if necessary.
- 4.Turn off the heat, cover, and let it sit for 15 minutes before serving. Garnish with the chopped parsley and dried Spirulina just before serving.
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Ingredients
- 250g of wholegrain Thai Rice
- 2kg of cockles
- 1/2 glass of white vinegar
- 1 tablespoon of olive oil
- 2 leeks
- 1/4 chinese cabbage
- 4 tomatoes
- 1 tablespoon of dried Spirulina
- 1 bay leaf
- 1 teaspoon of thyme
- 2 cloves of garlic
- 1 small bunch of parsley
