Seitan and Rice Pilaf with Sweet Paprika and Lemon
This is a delicious, one pot meal that we enjoyed today. It has been adapted from a traditional Greek recipe. It is so sad that people often eat lambs for holiday meals. This is a compassionate replacement that tastes really lovely.
Serving Size: 4
Ingredients:
- 1 & 1/2 pounds seitan, cut or “pulled” into bite sized pieces
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1 organic lemon, sliced
- 1/2 cup dry white wine
- 2-3 cups water or broth from the seitan
- 1 tablespoon ground sweet paprika
- 1/4 teaspoon cayene
- 2 bay leaves
- 1 bunch parsley, chopped
- 1 teaspoon salt
- 1&1/2 cup rice, rinsed
- black pepper
- garnished with chopped parsley and optionally soy cheese
Directions:
- Finely chop the onion and mince the garlic.
- Pull or slice the seitan into bite sized pieces.
- Heat the oil in a large skillet that has a lid.
- Place the chopped onions in the heated oil and sauté until glassy.
- Add the garlic and rice and mix well to evenly coat the rice.
- Add the 1/2 cup of white wine.
- Add 1/4 cup lemon juice and 1 cup of water or broth from the seitan and the bay leaves.
- Stir well and put a lid on the skillet.
- Slice the organic lemon and place about 5 slices of lemon on top of the cooking rice, place the lid back on.
- Turn the heat to medium low.
- As the rice begins to soften, add 1 more cup of liquid (water or wine or broth from the seitan). Add the seitan pieces and a handful of parsley.
- When the rice is fully cooked and soft and the seitan has warmed, serve the meal, garnished with parsley.
Notes:
We make our own seitan from scratch and cook the it in a broth. This offers the opportunity to use the broth as a gravy. However it takes additional time. We often make the seitan the day before.