Seitan and Rice Pilaf with Sweet Paprika and Lemon
This is a delicious, one pot meal that we enjoyed today. It has been adapted from a traditional Greek recipe. It is so sad that people often eat lambs for holiday meals. This is a compassionate replacement that tastes really lovely.
Serving Size: 4
- 1 & 1/2 pounds seitan, cut or “pulled” into bite sized pieces
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1 organic lemon, sliced
- 1/2 cup dry white wine
- 2-3 cups water or broth from the seitan
- 1 tablespoon ground sweet paprika
- 1/4 teaspoon cayene
- 2 bay leaves
- 1 bunch parsley, chopped
- 1 teaspoon salt
- 1&1/2 cup rice, rinsed
- black pepper
- garnished with chopped parsley and optionally soy cheese
- Finely chop the onion and mince the garlic.
- Pull or slice the seitan into bite sized pieces.
- Heat the oil in a large skillet that has a lid.
- Place the chopped onions in the heated oil and sauté until glassy.
- Add the garlic and rice and mix well to evenly coat the rice.
- Add the 1/2 cup of white wine.
- Add 1/4 cup lemon juice and 1 cup of water or broth from the seitan and the bay leaves.
- Stir well and put a lid on the skillet.
- Slice the organic lemon and place about 5 slices of lemon on top of the cooking rice, place the lid back on.
- Turn the heat to medium low.
- As the rice begins to soften, add 1 more cup of liquid (water or wine or broth from the seitan). Add the seitan pieces and a handful of parsley.
- When the rice is fully cooked and soft and the seitan has warmed, serve the meal, garnished with parsley.
We make our own seitan from scratch and cook the it in a broth. This offers the opportunity to use the broth as a gravy. However it takes additional time. We often make the seitan the day before.