Rosemary Lemon Garlic Seitan And Brown Rice Food

ROSEMARY LEMON & GARLIC SEITAN AND BROWN RICE

Steps:

• Step 1: Bring 4 cups of salted water to boil. Add Brown Rice. Mince 2 garlic cloves and add to water. Set timer for 30 minutes and boil on medium heat.
• Step 2. In a shallow bowl or tupperware dish combine olive oil, juice of 1/2 lemon, rosemary, remaining garlic cloves minced, 1 tsp salt and dash of pepper. Add the Seitan to this mixture and cover well. Allow the Seitan to marinate while the rice is cooking.
• Step 3: When the brown rice is done, combine the rice and marinated seitan mixture in a casserole dish. Mix well. Add Salt to taste. Add enough just to cover the bottom of the casserole dish and place in oven. Bake for 20 minute.
• (Optional: Add 1/4 cup grated parmesean to mix for extra flavoring).

ROSEMARY, GARLIC AND LEMON MARINADE

Steps:

• Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

ROSEMARY-GARLIC SAUCE

Steps:

• Chop garlic.
• Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
• Whisk in butter.
• Pour sauce over pork or lamb.

LEMON AND GARLIC RICE

Steps:

• Heat the oil in a pan over a medium heat.
• Add the garlic cloves and cook for 1 minute.
• Add the lemon juice and cook for a further minute.
• Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
• Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
• Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
• After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
• Mix in the chopped fresh parsley and serve hot!

LEMON ROSEMARY DRESSING

Steps:

• Place the rosemary and garlic on a cutting board. Lightly crush both with a heavy knife.
• Put the rosemary, garlic, and lemon peel in a clean bottle or jar with a tight fitting lid.
• Pour in the oil and the lemon juice and cap tightly. Shake well.
• This dressing will keep for a week in the refrigerator. Shake well before serving.
• 12-1 tbsp servings.

ROSEMARY RICE

Steps:

• In a saucepan, saute the onion and garlic in oil until tender.
• Add broth; stir in the rice, rosemary and pepper.
• Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
• Remove from heat and stir in Parmesan.