Pomegranate is one of the smallest yet healthiest fruits around. It is full of vitamin C, fiber, antioxidants and is a natural anti-inflammatory. I try to incorporate it into my diet when possible, including this delicious pilaf recipe.
-1 8 oz package seitan, cut in bite size pieces
-4 tablespoon flour
-2 tablespoons sesame oil
-1 tablespoon toasted sesame oil
-1/2 cup pomegranate juice
-1/4 cup soy sauce
-1 tablespoon rice vinegar
-2 tablespoon brown sugar
-2 cloves garlic minced or grated
-1 teaspoon chili paste
-8 ounces button mushrooms sliced
-1 cup fresh or frozen broccoli
-1/4 cup sesame seeds
-pomegranate seeds for serving
For the Ginger Rice Pilaf
-3 tablespoons cocomon coconut oil
-1/2 cup orzo pasta
-1 cup white or brown basmati or jasmine rice
-1 inch piece fresh ginger grated
-2 1/2 cups vegetable broth or water
-To make the rice, heat a 10-12 inch sided skillet over medium heat.
Add the coconut oil and orzo pasta. Allow the pasta to get slightly
golden and toasted, about 2 minutes.
-Add the rice and toast the rice another 2 minutes. Add the ginger and cook 30 seconds longer or until
the garlic is fragrant. Slowly pour in the vegetable broth and bring
the mixture to a boil. Once boiling, cover and reduce the heat to a
simmer. Simmer for 20-25 minutes.
-Meanwhile, make the seitan. Add the seitan pieces to a bowl and toss
with the flour to coat.
-Heat a large wok or skillet over high heat. Add 1 tablespoon sesame
oil and sear the seitan in batches until browned on all sides, about
3-4 minutes per batch. Remove the seitan to a plate and carefully wipe
the hot skillet or wok clean.
-In a glass measuring cup or bowl, whisk together the toasted sesame
oil, pomegranate juice, soy sauce, rice vinegar, brown sugar, garlic
and chili paste.
-Heat the wok on high heat and add the remaining 1 tablespoon sesame
oil. Add the broccoli and mushrooms, cook for 3-5 minutes or until
just lightly browned. Reduce the heat to low and slowly pour in the
pomegranate/soy mixture. Add the seitan back in and bring the sauce to
a bubble. Simmer for 5-10 minutes or until the sauce thickens and
coats the seitan. Remove from the heat and toss with 3 tablespoons
-Divide the rice among plates or bowls. Top with the seitan and veggies
and then sprinkle with sesame seeds and pomegranate seeds, serve.