Greek Stuffing
A Mediterranean-inspired twist on traditional stuffing, featuring seitan, wild rice, raisins, and a hint of cinnamon for a unique, flavorful dish.
Equipment
- Large pan or wok
- medium-size saucepan
- Cooking spoon
Ingredients
- 2½ cups 400 g uncooked wild rice blend
- 2 cubes 9 g each vegetable bouillon or 1 tablespoon (6 g) powdered
- ¼ cup 60 ml extra-virgin olive oil, divided
- 1½ pounds 680 g seitan, diced or 1 recipe Basic Seitan Crumbles (page 210)
- 2 cups 320 g diced yellow onion
- 6 cloves garlic minced
- 4 teaspoons 9 g ground cinnamon
- 1 cup 120 g golden raisins
- ¼ cup 66 g tomato paste
- 1 cup 120 g toasted pine nuts
- 2 teaspoons fine sea salt
- 1 teaspoon freshly cracked black pepper
Instructions
- Prepare the rice according to the package directions, adding the bouillon cubes to the water.
- In a separate pan, heat 1 tablespoon (15 ml) of the olive oil and cook the seitan over medium-high heat for 5 to 7 minutes, or until browned and beginning to crisp.
- Add 2 more tablespoons (30 ml) of olive oil to a large-size pan or wok and sauté the onion and garlic over medium-high heat for 5 to 7 minutes, or until the onions are translucent and the garlic is fragrant.
- Reduce the heat, add the seitan, cinnamon, raisins, tomato paste, pine nuts, salt, and pepper, mix well, and remove from the heat.
- After the rice is fully cooked, add it to the sautéed ingredients along with the remaining 1 tablespoon (15 ml) olive oil and combine.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a medium-bodied white like Chardonnay or a light red like Pinot Noir. The cinnamon and raisins will complement the subtle fruitiness of the wine.
Nutritional Information
Calories: 330 kcal | Carbohydrates: 45 g | Protein: 18 g | Fat: 14 g | Sugar: 10 g | Salt: 550 g
