Dinner · Spanish · 10 min
Braised Seitan with Tuscan Kale and Spanish Queen Olives
- Calories
- 999
- Protein
- 104g
- Carbs
- 100g
- Fat
- 26g
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
Method
- 01In a wide-bottomed braising pan, heat the garlic-infused olive oil over medium heat until shimmering.
- 02Add the seitan chunks and sear until golden brown and firm, about 5 minutes, shaking the pan occasionally.
- 03Add the Spanish rice mix and stir to coat the grains in the infused oil until lightly toasted and fragrant.
- 04Pour 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.
- 05Fold 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.
- 06Remove 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.
Cook it with the whole plan around it
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