Categories: November2012, Rice, Thanksgiving, Vegan, Whole Grains
Ingredients
- 2 1/2 cups uncooked wild rice blend
- 500 grams vegetable bouillon (2 cubes)
- 24 ounces prepared seitan (about 3 cups) chopped into tiny little pieces
- 1 large onion, diced
- 6 cloves garlic, minced
- 4 teaspoons cinnamon
- 1 cup golden raisins
- 4 tablespoons tomato paste
- 1 cup pine nuts
- 2 teaspoons sea salt
- 1 teaspoon fresh cracked black pepper
Directions
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Prepare rice, according to package instructions adding bouillon cubes to the water.
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Sauté seitan, or other meat substitute, in a separate pan in a smidge of olive oil, until browned.
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Use about half of the olive oil in a large pan (I use a wok) and sauté the onions and garlic on medium high heat for about 5 to 7 minutes, or until onions are translucent and garlic is fragrant.
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Reduce heat, add the seitan, then all other ingredients to the pan, mix well and remove from heat.
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After rice is fully cooked, add to the sautéed ingredients along with the remaining olive oil and mix it all together.