Seitan and pinapple with a touch thai = incredible tastes

People :

4

Preparation time :

30 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 200 gr. basmati rice
  • 1 spring onion
  • 50 ml. olive oil
  • 200 ml. coconut milk
  • 1 cm ginger root
  • 250 gr. fresh pineapple
  • 250 gr. seitan
  • A few sprigs fresh cilantro
Preparation
  1. Wash the rice in a colander. Bring a saucepan of water to the boil, add rice and cook for about 10 -12 minutes. Drain, wash under cold running  water and set aside.
  2. Cut the spring onion into thin slices and saute with two tablespoons of olive oil. Add a pinch of salt, the coconut milk and grated ginger. Cook for 3-4 minutes.
  3. Chop the pineapple. Cut the seitan into similar sized pieces. Alternate the pieces on wooden skewers. Mix olive oil and shoyu sauce in a bowl and brush the skewered seitan and pineapple.
  4. Heat a flat-top grill and continue brushing the skewers with the sauce as you lightly fry on each side.
  5. Serve with rice and top with coconut-milk sauce. Garnish with fresh coriander leaves.

Additional information

People :

4

Preparation time :

30 min

Difficulty:

Easy