Breakfast · American · 10 min
Steamed Seitan and Ginger-Infused Wild Rice Bowl
- Calories
- 475
- Protein
- 29g
- Carbs
- 56g
- Fat
- 17g
Ingredients
- 55.5 g wild rice and brown rice blend
- 4.3 g fresh ginger
- 126.7 g seitan
- 21.4 g Tuscan kale
- 14.3 g extra-virgin olive oil
Method
- 01Rinse 55.5 g of the wild rice blend under cold water until clear. In a steamer pot with double the volume of water, cook the rice until the grains are tender and bloomed open, about 35 to 40 minutes.
- 02Finely grate 4.3 g fresh ginger. Massage most of the grated ginger into 83.4 g seitan chunks, reserving a small pinch for the rice.
- 03During the final 5 minutes of rice cooking, arrange the seitan chunks and 21.4 g Tuscan kale leaves in the steamer basket directly over the rice. Steam until the kale turns vibrant green and wilts and the seitan is thoroughly heated through.
- 04Remove from heat. Gently fold 12 g of the extra-virgin olive oil into the cooked wild rice and kale.
- 05Plate the warm rice and kale mixture in a bowl, nested with the steamed seitan. Drizzle with the remaining 3.8 g extra-virgin olive oil before serving.
Cook it with the whole plan around it
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