Chop the seaweed (without swelling) a little.
Chop the onion, sauté in butter until translucent and add the seaweed. Pull 1 to 2 min and add the long grain rice. Mix carefully and add water. Allow to bubble up.
Cover and cook in the oven for 18 minutes at 200 degrees (the long grain rice should be absolutely dry). After cooking, add 50 g of butter to the long-grain rice form, do not mix. Long grain rice stand for 10 min with the lid closed.
Before serving, gently fold in the long-grain rice with a fork. Suitable as an accompaniment to fish or meat dishes or alone as a low-calorie meal.
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