dinner

Braised Seitan with Tuscan Kale and Spanish Queen Olives

Name: Braised Seitan with Tuscan Kale and Spanish Queen Olives
Ingredients: 300g Traditional seitan in chunks; 77.0 g Spanish rice with vermicelli & Spanish seasoning; 80g Tuscan kale, torn into ribbons; 111.8 g Spanish queen olives stuffed with garlic; 5g Garlic infused Spanish extra virgin olive oil

Nutrition

999

kcal

Calories

104

Protein

100

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Traditional seitan in chunks300g

Spanish rice with vermicelli & Spanish seasoning77.0 g

Tuscan kale, torn into ribbons80g

Spanish queen olives stuffed with garlic111.8 g

Garlic infused Spanish extra virgin olive oil5g

Instructions

In a wide-bottomed braising pan, heat the garlic-infused olive oil over medium heat until shimmering.

Add the seitan chunks and sear until golden brown and firm, about 5 minutes, shaking the pan occasionally.

Add the Spanish rice mix and stir to coat the grains in the infused oil until lightly toasted and fragrant.

Pour in enough water (as per rice package instructions) to cover the mixture, bring to a gentle simmer, and cover tightly. Braise for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Fold in the torn Tuscan kale ribbons and the garlic-stuffed Spanish queen olives. Cover again for 2 minutes until the kale is wilted but still vibrant green.

Remove from heat. Fluff the rice with a fork, ensuring the seitan is evenly distributed throughout. Serve immediately in a warm bowl, garnished with a drizzle of fresh oil if desired.