pasta - Seitan with Orzo and Feta

[Guest guest]

Made this to bring to a friend's last weekend, it was good, but my variations

included using lentil orzo (all my local health food store had), White Wave's

Chicken-Style seitan, 2 4 oz pkgs of crumbled feta with basil, tomatoes, and

black olives, and then I added not 1, but 2 cans (2 1/2 oz each) of sliced black

olives. Super easy to make and yummy. And to answer Persiann's inquiry, I've

always assumed that all tempeh must be at least poached before serving, and yes,

you need to do this yourself.

 

 

* Exported from MasterCook *

 

Seitan with Orzo and Feta

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

1 pound seitan -- cut into 1-inch cubes

1 cup chopped onions

1 32 oz can tomatoes -- chopped, juice reserved

1/2 teaspoon minced fresh oregano

or

1/4 teaspoon dried oregano

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup orzo (or other very small pasta)

1 cup crumbled feta cheese

1/4 cup minced fresh parsley

 

Heat oil in a large saucepan over medium-high heat and brown seitan. Transfer

to a plate. In the same saucepan, cook onions over medium-low heat, stirring,

for 8 to 10 minutes. Add the tomatoes and juice, oregano, salt, and pepper and

briing to a boil. Simmer mixture, covered, for 30 minutes. Add reserved

seitan. In a saucepan of boiling salted water, cook orzo for 8 minutes; then

drain and refresh under cold water. Add orzo, feta, and parsley to seitan

mixture and simmer for 5 minutes.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 186 Calories; 15g Fat (69.0% calories

from fat); 5g Protein; 10g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol;

471mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0