ARABIAN RICE
SERVES 2 LARGE PORTIONS
1 1/3 cups (250 g) long grain rice
1 carrot
1/2 red pepper
1 shallot
1 garlic clove
5 1/2 oz. (150 g) seitan
1 1/2 tbsp. olive oil
1 tsp. tomato purée
finely grated zest and juice of 1/2 unwaxed orange
2 cups (500ml) vegetable stock, plus, extra if needed
1/2 cup (50 g) slivered almonds
1/2 tsp. pul biber (Aleppo pepper, or Turkish chili flakes)
pinch of saffron threads
pinch of ground cinnamon
pinch of ground cumin
pinch of ground cardamom
sea salt
freshly ground black pepper
freshly grated nutmeg
handful of raisins (optional)
NUTRITIONAL VALUES
Calories: 1091kcal
Fat: 27.5g (4.3g S.Fat)
Carbs: 128g
Protein: 74.6g
Sugar: 17.3g
Sodium: 1553mg
METHOD
Rinse the rice in a strainer until the water runs clear. Set aside and allow to drain. The carrot should be peeled and finely chopped. Remove the seeds from the pepper and finely chop it. The shallot and garlic should be peeled and chopped.
Cut the seitan into bite-sized chunks. In a pan, heat the oil and sauté the seitan on all sides over high heat. Combine the tomato purée, carrot, pepper, shallot, garlic, and orange zest and juice in a mixing bowl. Add the rice and enough stock to completely cover it. Simmer for about 20 minutes, stirring occasionally and adding more stock as needed, over medium heat, until cooked.
In the meantime, toast the slivered almonds in a dry skillet. Season the rice with pul biber, saffron, cinnamon, cumin, and cardamom, as well as salt, pepper, and nutmeg to taste. Add the raisins and mix well (if using). Divide the mixture between two lunchboxes and top with the almonds.
Serve the kabsa hot, if possible, but it also tastes great cold or at room temperature.
Cut the seitan into bite-sized chunks. In a pan, heat the oil and sauté the seitan on all sides over high heat. Combine the tomato purée, carrot, pepper, shallot, garlic, and orange zest and juice in a mixing bowl. Add the rice and enough stock to completely cover it. Simmer for about 20 minutes, stirring occasionally and adding more stock as needed, over medium heat, until cooked.
In the meantime, toast the slivered almonds in a dry skillet. Season the rice with pul biber, saffron, cinnamon, cumin, and cardamom, as well as salt, pepper, and nutmeg to taste. Add the raisins and mix well (if using). Divide the mixture between two lunchboxes and top with the almonds.
Serve the kabsa hot, if possible, but it also tastes great cold or at room temperature.
