Seitan with Rice and Olives

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* Exported from MasterCook *

 

Seitan with Rice and Olives

 

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

Alternatives

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

2 cloves garlic -- minced

1 pound seitan -- cut into 1-inch cubes

1/2 pound tempeh bacon -- chopped

1 large onion -- chopped

1/2 green bell pepper -- chopped

1 1/2 cups brown rice

2 cups vegetable stock

1 16 oz can whole tomatoes -- drained and chopped

1 cup beer

1/2 cup pitted green olives -- chopped

1/4 cup chopped pimientos

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Preheat oven to 375F. In a large skillet, heat oil with garlic. Add seitan and

cook over moderate heat until browned, about 5 minutes. Transfer to a baking

dish. Add tempeh bacon, onion, and green pepper to the skillet. Cook over

moderate heat until softened, about 5 minutes; then scoop into casserole. Add

rice to the skillet and cook 2 to 3 minutes, stirring constantly. Add stock to

rice and cover. Simmer over low heat for 15 minutes. Add rice and stock, along

with remaining ingredients, to the casserole, stirring to combine. Cover and

bake until rice is tender, about 30 minutes.

 

Description:

" Beer is the secret ingredient in this dish, but for a non-alcoholic

version, substitute more stock. "

 

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Per Serving (excluding unknown items): 511 Calories; 16g Fat (28.9% calories

from fat); 10g Protein; 79g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol;

1377mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 3 Fat.

 

 

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