Rosemary Lemon & Garlic Seitan and Brown Rice – a delicious recipe with boxes, rosemary, olive oil, lemon, dill weed, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring 4 cups of salted water to boil.
2
Add Brown Rice.
3
Mince 2 garlic cloves and add to water.
4
Set timer for 30 minutes and boil on medium heat.
5
In a shallow bowl or tupperware dish combine olive oil, juice of 1/2 lemon, rosemary, remaining garlic cloves minced, 1 teaspoon salt and dash of pepper.
6
Add the Seitan to this mixture and cover well.
7
Allow the Seitan to marinate while the rice is cooking.
8
When the brown rice is done, combine the rice and marinated seitan mixture in a casserole dish.
9
Mix well.
10
Add Salt to taste.
11
Add enough just to cover the bottom of the casserole dish and place in oven.
12
Bake for 20 min.
13
(Optional: Add 1/4 cup grated parmesean to mix for extra flavoring)
490
kcal
Calories
16
g
Fat
79
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 each seitan (wheat-meat) 2 boxes, 1 tablespoon rosemary leaves dried, 1/4 cup olive oil, 1 each lemon, and more.
Yes, Rosemary Lemon & Garlic Seitan and Brown Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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