Sea Beans or Salicornia can lend diversity in your healthy kitchen

Hat tip to Hank Shaw at Hunter-Angler-Gardener-Cook for a nice essay on ‘Sea Beans,’ a coastal, marshy plant reminiscent of ice plants, and nutritious for sure. I emphasize their variety-nutrition value here, because they were expensive…

Here’s what I did with them several weeks back (Sea Beans at left in first photo). I photographed this because it was my first time enjoying sea beans:

IMG_8825 IMG_8826 IMG_8828 IMG_8832

Mixed in with the risotto, garlic, potato mix, Ghee, organic vegetable broth, and less cheese than the color suggests. The other ingredients were a mixture of diced greens and onions I had on hand.

Advertisements

8 thoughts on “Sea Beans or Salicornia can lend diversity in your healthy kitchen

    • Yep! I needed something to help glue it together without using a lot of cheese or too much butter. Also, I didn’t want meat broth of any kind, just the veggie. It worked. It was blander than I expected, but the onions and sea salt insured that it was not all bland.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s