In The Marley Kitchen: Pomegranate Sesame Seitan (gluten) with Ginger Rice Pilaf

February 15, 2017

 

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. 


INGREDIENTS
-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

DIRECTIONS
-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
sesame seeds.
-Divide the rice among plates or bowls. Top with the seitan and veggies
and then sprinkle with sesame seeds and pomegranate seeds, serve.

 

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