seitan Paella by Mark Hanna

Mark will be serving as the head chef at this years Holistic Holiday at Sea III - A Voyage to Well-being February 26 – March 5, 2005

• 2 cup. short grain brown rice -washed & soaked for 2 hrs.
• 12 cup. vegetable stock w/ kombu
• 1 tsp. saffron
• ¼ cup. olive oil
• ½ cup seitan -cut into ¼ inch cubes
• salt, to taste
• pepper, to taste
• 1 cup. onion -medium dice
• ¼ cup. carrot -md. dice
• ¼ cup. celery -md. dice
• 2 tbs. Garlic -minced
• ¼ cup. summer squash -medium dice
• 1 cup. mushroom -medium slice
• ¼ cup. burdock -small dice
• 1 bunch parsley -minced
• 2 lemons -quartered

1. Prepare vegetable stock by using veggie scraps & kombu
2. Sauté onions & garlic in olive oil while stirring for 10 minutes
   add the rice & saffron while constantly stirring, cook 10 more minutes.
3. Slowly add vegetable stock while stirring, adding more stock as the rice absorbs and continue for 30 minutes on reduced heat.
4. Add carrot, seitan, celery & burdock. Continue to stir, add more stock; approx. 20 minutes or until tender.
5. Still stirring & adding stock, add mushrooms & squash.
6. Season w/ salt & pepper & cook 10 more minutes.
7. Serve on a plate garnished with chopped parsley & lemon wedges

Holistic Holiday at Sea A perfect combination of luxury, fitness, knowledge and entertainment, our 7-day holistic cruise stops at exotic ports of call and offers a wide variety of lectures, workshops, and private consultations by leading authorities in the fields of alternative health and holistic healing. All this while dining on specially prepared natural foods, swimming and snorkeling in the crystal clear waters of the Caribbean, and lounging in saunas and Turkish baths. Click here for more information

Comments (1)

Subscribe to this comment's feed

Amberfairytale
written by Guest, August 23, 2005

Nice receipe, I like it more the scottish way,
big

Name

Email

Website

Title

Comment

Write the displayed characters

Add Comment