Dinner · Ethiopian · 20 min
Vegetarian Beyaynetu with Seitan Tibs, Turmeric-Spiced Kabocha, and Steamed Jasmine Rice
- Calories
- 747
- Protein
- 30g
- Carbs
- 98g
- Fat
- 20g
Ingredients
- 38.4 g jasmine rice
- 0.75 cup water
- 73.7 g seitan
- 15 g garlic
- 1 tbsp extra virgin olive oil
- 250 g kabocha squash
- 0.5 tsp ground turmeric
- 0.5 tsp salt
- 100 g white onion
- 59.3 g chia seeds
- 0.5 tsp ground sumac
Method
- 01Rinse the dry jasmine rice until water runs clear, combine with 180 ml water and a pinch of salt in a small pot, bring to a boil, cover, and steam on low for 15 minutes until fluffy.
- 02In a dry skillet over medium heat, toast the chia seeds for 2 to 3 minutes until fragrant. Mix half of the finely chopped white onions with the toasted chia seeds in a small bowl to make a crunchy Ethiopian-style relish; set aside.
- 03In a saucepan, place cubed kabocha squash with 60 ml water, half the minced garlic, ground turmeric, and a pinch of salt. Simmer covered for 12 to 15 minutes until fork-tender, then lightly mash with a fork.
- 04Heat olive oil in a wide pan over medium-high heat. Add the diced seitan, remaining white onions, and remaining minced garlic. Sear for 5 to 7 minutes until seitan edges are crisp and browned.
- 05Mound the steamed jasmine rice in the center of the plate. Arrange the seitan tibs, turmeric kabocha mash, and chia-onion relish in separate mounds around the rice.
- 06Finish by dusting ground sumac over the dish for a bright, tart accent before serving.
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