Fave Fave Fave!!! I could eat this every single day guys! Very simple, tons of protein, fiber and delicious greens.
-1 CUP WILD RICE (or regular brown rice. Your preference.)
-1/4 CUP SEITAN (you can buy it at Whole Foods vegan section. I buy the one that comes already cut in squares)
Seitan & Rice SAUCE Ingredients:
-1/4 CUP VEGETABLE BROTH (just boil vegetables -carrots, spinach, squash, fennel- and use that water)
-2 TBSP AGAVE
-2 TBSP TAMARI OR SOY SAUCE (low sodium please!)
-1/2 TBSP SOY LECITHIN OR GROUND FLAX SEEDS/ FLAX MEAL
-1/2 TSP ROSEMARY
-1 CUP ARUGULA
-SALT & PEPPER
-OLIVE OIL (preference. I usually never add olive oil to this salad.)
(Serves 1. 20-40 minutes. All depends on rice you use)
Boil rice using vegetable broth. 1 cup of rice to 2 of broth. Wild rice usually takes longer to boil and needs more water than other types of rice. It can take up to 40 minutes for it to be ready.
While rice boils, prepare your sauce. Add all ingredients in a sauce pan at high heat. Once it starts to bubble, lower heat and add the Seitan already cut in cubes. Stir for about 40 seconds and let the Seitan absorb the sauce and rosemary scent.
On a side, prepare the same sauce but this time without adding the Seitan. Once everything is ready, this is the "extra" sauce that gets poured over the rice and Seitan.
Cut the fennel very thinly (best to use a mandolin) and combine everything in a bowl with the arugula. Add the juice of one small lime, salt and pepper, and mix together. Let rest for 5 minutes before eating in order for the entire salad to absorb the taste of the lime juice and fennel. (SUPER yummy!)
Once rice is ready, serve on a plate and top it with the Seitan. Top all with the sauce. Serve the salad on the side.