Seasons: brown rice seitan & veg

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* Exported from MasterCook *

 

Brown Rice with Seitan and Vegetables

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 4 Preparation Time :0:00

Categories : Spring

 

Amount Measure Ingredient -- Preparation Method

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12 ounces brown rice

9 ounces leeks -- trimmed, chopped

9 ounces peeled carrots -- julienned

7 ounces seitan -- cut into medium pieces

1/4 cup sesame oil

1 small cauliflower -- trimmed, cut into florets

1 1/4 cups water -- divided

2 teaspoons miso

2 tablespoons grated ginger root

1 tablespoon tamari soy sauce

2 teaspoons kuzu (kudzu) root

 

1. Simmer the rice in twice the volume of water (or more if necessary) for 30

minutes and set aside. Saute the leeks, carrots and seitan in the oil for 8—10

minutes, stirring occasionally. Add the cauliflower, miso and 1 cup of the water

and simmer for a further 15 minutes or until the cauliflower is soft but firm.

 

2. Squeeze out the juice from the grated ginger using your hands and add to the

saucepan together with the tamari. Place the kuzu in a bowl, combine with

remaining water and stir until dissolved. Add to the saucepan, mix for a few

minutes until the sauce has thickened, then take off the heat. Serve with the

rice.

 

Source:

" RECIPES FOR SPRING "

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Per Serving (excluding unknown items): 586 Calories; 20g Fat (30.4% calories

from fat); 18g Protein; 86g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

398mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 3 1/2

Fat.

 

 

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