Sample Recipe from Common Edible Seaweeds in the Gulf of Alaska
Dulse Fried Rice
1 tablespoon cooking oil
1/2 cup carrots, finely chopped
1/2 cup green onion, chopped
1 handful dried ribbon seaweed (dulse), snipped into small pieces
3 cups cooked brown rice
Soy sauce to taste
1 egg, scrambled (or tofu)
Heat oil in frying pan, then add carrots and stir for about 30 seconds. Add onion and ribbon seaweed, and stir. Add rice, breaking up clumps, and stir until hot. Add soy sauce to taste and stir. Fold in eggs or tofu. Serve warm.
This recipe was taken from the book Common Edible Seaweeds in the Gulf of Alaska, written by Dolly Garza.
For millennia, Alaska Natives have subsisted on the wild edibles—plants, animals, and seaweeds—found in abundance along Alaska's shores. In this book, Dr. Dolly Garza, a Haida-Tlingit Indian, tells how to locate, identify, and prepare several species of seaweeds and one beach plant as tasty snacks and for the dinner table. Recipes for seaweed seasonings, snacks, main and side dishes are included.
