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


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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