Curried Rice, Seitan, and Almond Salad
Aug. 27th, 2003 02:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rootofnewti'm posting this recipe so that i can memory mark it and share it with people.
i don't make this too often now, because boy can't have shiitake and i really prefer the salad with them. i have made it once or twice without... i just cook the shiitake in some broth and curry powder separately from the rice. and i use chicken-style veg broth or regular veg broth. i sometimes use my fake soy sauce (marmite, water, salt) + some mirin instead of the amounts i list in the recipe. the almonds can be omitted, which I do when I'm taking the dish somewhere where there might be nut allergic people.
i use White Wave chicken style seitan. I think it would also be good with teriyaki-style seitan, but I can't eat that because of soy.
okay. i alter this recipe when i make it... all parenthetical notes
are alterations... enjoy!
curried rice, seitan, and almond salad
july 1999 issue of "Veggie Life", page 33.
1 3/4 cups vegetable broth (i usually use mushroom)
2 tsp curry powder
5 shiitake mushrooms, stems removed, chopped
6 oz quick-cooking brown rice
1 pound chicken-style seitan, drained and diced
1 large red bell pepper, seeded and thinly sliced (i chop)
1 cup sugar snap or snow peas (i use snow peas)
3 Tbsp olive oil
3 Tbsp rice vinegar (i use 4 Tbsp)
2 Tbsp tamari or soy sauce (i omit this and add 1 Tbsp mirin + a dash of salt)
1 tsp grated ginger root
1 tsp sugar
salt to taste
4 cups shredded Savoy cabbage or other seasonal greens (i use purple cabbage)
1/3 cup toasted almonds
1. in a saucepan with a tight-fitting lid, combine broth, curry powder, and mushrooms and bring to a boil over high heat. Stir in rice, reduce heat, cover, and simmer 15 min or until rice is tender and has absorbed all the liquid. watch for boilovers! transfer to a large bowl and set aside to cool for 5-10 mins. toss in seitan and red pepper.
2. steam peas until crisp-tender (3-5 min). rinse with cold water, drain, and add to mixing bowl.
3. in a small bowl, combine oil, vinegar, tamari, ginger, sugar, and salt, and whisk well. pour over rice mixture and toss gently. arrange cabbage or other greens on a large platter and heap salad over top. sprinkle with toasted almonds.
i don't make this too often now, because boy can't have shiitake and i really prefer the salad with them. i have made it once or twice without... i just cook the shiitake in some broth and curry powder separately from the rice. and i use chicken-style veg broth or regular veg broth. i sometimes use my fake soy sauce (marmite, water, salt) + some mirin instead of the amounts i list in the recipe. the almonds can be omitted, which I do when I'm taking the dish somewhere where there might be nut allergic people.
i use White Wave chicken style seitan. I think it would also be good with teriyaki-style seitan, but I can't eat that because of soy.
okay. i alter this recipe when i make it... all parenthetical notes
are alterations... enjoy!
curried rice, seitan, and almond salad
july 1999 issue of "Veggie Life", page 33.
1 3/4 cups vegetable broth (i usually use mushroom)
2 tsp curry powder
5 shiitake mushrooms, stems removed, chopped
6 oz quick-cooking brown rice
1 pound chicken-style seitan, drained and diced
1 large red bell pepper, seeded and thinly sliced (i chop)
1 cup sugar snap or snow peas (i use snow peas)
3 Tbsp olive oil
3 Tbsp rice vinegar (i use 4 Tbsp)
2 Tbsp tamari or soy sauce (i omit this and add 1 Tbsp mirin + a dash of salt)
1 tsp grated ginger root
1 tsp sugar
salt to taste
4 cups shredded Savoy cabbage or other seasonal greens (i use purple cabbage)
1/3 cup toasted almonds
1. in a saucepan with a tight-fitting lid, combine broth, curry powder, and mushrooms and bring to a boil over high heat. Stir in rice, reduce heat, cover, and simmer 15 min or until rice is tender and has absorbed all the liquid. watch for boilovers! transfer to a large bowl and set aside to cool for 5-10 mins. toss in seitan and red pepper.
2. steam peas until crisp-tender (3-5 min). rinse with cold water, drain, and add to mixing bowl.
3. in a small bowl, combine oil, vinegar, tamari, ginger, sugar, and salt, and whisk well. pour over rice mixture and toss gently. arrange cabbage or other greens on a large platter and heap salad over top. sprinkle with toasted almonds.
