Vegetable Seitan Mixed Rice Skillet

[Guest guest]

Vegetable Seitan Mixed Rice Skillet

 

1 3/4 cups vegetable broth

1/4 cup unbleached white flour

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

1/2 tsp. dried marjoram

1/4 tsp. black pepper

2 tsp. olive oil

2 medium carrots, chopped

1 medium onion, chopped

1 cup sliced mushrooms

1 stalk celery, sliced

8 ounces seitan, ground

1 cup wild rice, cooked

1 cup brown rice, cooked

1 tbsp. fresh parsley, chopped

 

In a 2 cup measure or small bowl, combine broth, flour, oregano, basil, thyme,

marjoram and pepper; set aside.

In a large skillet, heat oil over medium heat.

Add carrots, onions, mushrooms, and celery, and cook, stirring, until vegetables

are tender-crisp, about 5 minutes.

Stir in broth mixture and cook until sauce thickens and bubbles, stirring

constantly, about 2 minutes. Stir in seitan and rices. Cook until heated

through, stirring frequently. Stir in parsley.

 

 

 

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