Servings:
4
Prep time:
15
Cooking time:
40
INGREDIENTS
- - 120 g of raw rice
- - 400 grams of broccoli
- - 120 g of smoked seitan
- - 2 eggs
- - 2 tablespoons sesame seeds
- - 1 teaspoon of turmeric
- - 1 sprig of rosemary
- - 6 tablespoons soy cream
- - 2 tablespoons of olive oil
- - Vegetable broth
- - salt
INSTRUCTIONS
- Cook the rice al dente, drain and pass quickly under running cold water to stop the cooking (allow 20-25 minutes, but it depends on the quality of the rice). Let it drain well.
- Saute for a few minutes over high heat the small pieces of broccoli in the oil with the rosemary and sesame seeds. Reduce the flame and cook basting with a little stock. At the end the vegetables should be crunchy, not too runny. Let cool and then lift up your rosemary.
- Beat in a bowl with a whisk the eggs with the soy cream and turmeric. When the mixture is assembled and blended, add the chopped seitan, rice and broccoli, stirring gently; check for salt at the end.
- Spread the mixture into 4 lightly oiled muffin tins and bake at 140-160 ° C for at least ten minutes, until they are cooked but still very soft.
