Garlic-Ginger Seitan Goto (Filipino Rice Porridge)

In a large heavy-bottomed pot, heat half the olive oil over medium heat. Sauté the minced garlic and ginger until fragrant and golden, about 2 minutes.

Add the seitan chunks and sear until lightly browned, absorbing the aromatics.

Add the rice blend and 4 cups of water (or broth). Bring to a boil, then reduce heat to low and simmer, partially covered, stirring occasionally to release the starch from the rice, until the porridge reaches a creamy, thickened consistency (about 30-35 minutes).

Fold in the chopped Swiss chard during the last 3 minutes of cooking until just wilted.

Season generously with sea salt and a splash of soy sauce (optional/to taste).

Ladle into a deep bowl, drizzle with the remaining olive oil, and serve hot.