Tonight’s dinner was sort of take-out-esque, in that it almost looked and tasted like a beef and broccoli Chinese food dish. Except replace beef with seitan and broccoli with collard greens. And I’m pretty sure they don’t use maple syrup or balsamic vinegar in most Chinese food dishes, so on second thought it was nothing like beef and broccoli. Moving on!
I had a package of WestSoy seitan strips in the fridge, an enormous bunch of collard greens, and some amaranth that I had no clue what I was going to do with. After some Googling, I discovered that amaranth might not be so great on its own in the dish I was envisioning, so I cooked 50/50 brown rice/amaranth in the ol’ rice cooker. Then, I sautéed 4 giant collard green leaves and the seitan in a bit of water, maple syrup, and balsamic vinegar for some flavor!
MAPLE BALSAMIC SEITAN GRAIN BOWL
Serving Size: 2 bowls
– 1 cup brown rice
– 1 cup amaranth
– 4 leaves collard greens
– 1/2 package seitan strips
– 1 Tbsp maple syrup
– 1 Tbsp balsamic vinegar
– 1/8 cup water
– garlic powder
1. In a rice cooker or on the stove, cook brown rice and amaranth in a 2:1 water ratio, so 4 cups for this amount.
2. Over medium-high heat, sauté the collard greens in water until lightly wilted. You could use a bit of oil here, but I find that water is all you need…and it’s nice and light, too. Then add seitan strips, maple syrup, balsamic vinegar, and spices, stirring to combine fully. Cook roughly 5 minutes to let the flavors absorb.
3. Spoon the cooked rice/amaranth mixture into two bowls (makes much more than two servings, so you’ll have leftovers!). Then divide the collards + seitan between the two bowls, drizzling the remaining sauce over each bowl.