Not-Too-Dirty Rice
- 1 cup long-grain brown rice, soaked in water overnight
- 8 ounces seitan, chopped finely
- 3 tablespoons extra-virgin olive oil
- 1 cup diced red onion
- 1 cup diced green bell pepper
- 1 celery stalk, peeled of string fibers and chopped finely
- 1 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cayenne
- 2 tablespoons tamari
- 1⁄4 pound tempeh (half 8-ounce package), crumbled
- 3 cloves garlic, minced
- 21⁄4 cups Simple Stock
- 1⁄4 cup minced fresh parsley
- Freshly ground white pepper
Instructions:
Dirty Rice is a traditional Cajun dish that gets its “dirtiness” from chopped-up pieces of liver. This version use seitan and tempeh instead.
- Drain the rice and set aside.
- In a clean kitchen towel or paper towels, squeeze the seitan of its moisture and set aside.
- In a medium-size saucepan over medium heat, combine the olive oil, onion, bell pepper, celery, paprika, chili powder, cayenne, and tamari and sauté, stirring often, until vegetables are soft, about 5 minutes. Add the seitan, tempeh, garlic, and reserved rice and cook until fragrant, about 3 minutes.
- Add the stock to the saucepan and stir well, scraping the bottom of the pan to release any solids. Bring to a boil, cover, reduce heat to low, and cook for 50 minutes, until most of the water has evaporated.
- Remove from heat and steam with cover on for at least 10 minutes.
- Stir in the parsley. Season with white pepper and tamari to taste and serve hot.