- Servings : 6-8
This rice stew from Spain is colorful and hearty - a real crowd-pleaser!
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon turmeric
- 3 tablespoon tamari
- 2 1/2 cup water
- 2 tablespoons oil
- 1 cup cubed tempeh
- 1 cup cubed tofu
- 1 cup cubed seitan
- 1 1/2 quarts water
- 3 ears fresh or frozen corn
- 4 carrots
- 1 small onion, chopped
- 3 cloves garlic, minced
- 5 tablespoons olive oil
- 1 teaspoon turmeric, or 1/2 teaspoon saffron
- 2 1/2 cups vegetable stock, water, or miso broth
- salt and pepper to taste
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 small zucchini squash
- 1 small yellow squash
- 2 medium plum tomatoes, quartered
- 2 to 3 cups cooked basmati rice
- 1 (14.5-ounce) can diced tomatoes with juice
- 1/3 cup chopped parsley
- 1/2 cup green peas (optional)
- 1 cup canned artichoke quarters (optional)
- cayenne pepper or hot sauce to taste
Preheat the oven to 350°F. Mix all the marinade ingredients together in a medium bowl. Add the tofu, tempeh, and seitan cubes, toss, and let sit about 20 minutes. Drain off the marinade and bake the cubes on an oiled cookie sheet 15 to 20 minutes. Set aside.
Bring the water to a boil. Add the corn and cook 4 to 5 minutes. Set aside. When cool, slice into 2-inch "wheels". In a large pot over medium-high heat, sauté the carrots, onion, and garlic in olive oil. Cook 5 minutes, and add the turmeric. Continue stirring and add the vegetable broth, salt, and pepper. Cover and cook 3 to 4 minutes.
Reduce the heat. Add the bell peppers, squash, baked tofu, tempeh, and seitan, and cook 6 to 8 minutes more.
Continue cooking, gradually adding the plum tomatoes and cooked rice. Add the canned tomatoes. Gently stir in the corn, and top off with green peas and artichokes, if desired. Season with cayenne to taste.
Serve on a large serving platter, and garnish with parsley.
Chicago Diner Cookbook
Reprinted with permission from the author, Jo A. Kaucher.
Photograph © Wanda Embar.