Breakfast · American · 10 min
Seitan and Wild Rice Breakfast Bowl with Wilted Tuscan Kale
- Calories
- 509
- Protein
- 29g
- Carbs
- 59g
- Fat
- 18g
Ingredients
- 120 g seitan
- 13.4 g extra virgin olive oil
- 50.6 g wild rice blend
- 125 ml water
- 56.8 g Tuscan kale
- 3.8 g garlic
- 0.25 tsp salt
- 6.8 g flat-leaf parsley
Method
- 01In a small saucepan, bring water to a boil, stir in the dry wild and brown rice mix, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed.
- 02Heat 12 grams of extra virgin olive oil in a skillet over medium-high heat.
- 03Add the sliced seitan chunks and sauté for 4-5 minutes until crisp and golden-brown on all sides.
- 04Add the minced garlic to the pan and cook for 30 seconds until fragrant.
- 05Add the torn Tuscan kale leaves and salt to the skillet in handfuls, tossing constantly for 2-3 minutes until bright green and tender.
- 06Fold the cooked wild rice into the skillet with the seitan and kale to combine.
- 07Spoon into a shallow breakfast bowl, garnish with chopped flat-leaf parsley, and drizzle with the remaining 4.3 grams of olive oil.
Cook it with the whole plan around it
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