This classic rice dish stands improved with the integration of Veggie
Cutlets and Vegetable Pate. Try this at home and impress your guests
with outstanding flavor and nutritional value.
- 5 cups water
- 1 cup brown rice, long-grain
- ½ Tsp. of each spice for hydrating: chili powder & ground cumin
- About 22 Veggie Cutlets (70g/2.47oz)
- 1 Tbsp. olive oil
- 8 Tbsp. Vegetable Pate
- 4 Tbsp. reduced fat sour cream
- ¼ Tsp. garlic powder
- ⅛ Tsp. ground paprika
- ¼ Tsp. sea salt
- 1 Tsp. curry powder
- ½ Tsp. ground turmeric
- 2 Tbsp. lime juice
- ¼ cup frozen green peas
- 2 Tbsp. of each, diced: jalapeño* & banana* pepper.
- ¼ cup of each, diced: red pepper & yellow onion
- ¼ cup shredded cheese
- Boil 2 cups water with spices for hydrating.
- Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
- Drain Veggie Cutlets and remove excess liquid using a spatula. Set aside liquid
INGREDIENTS
- 5 cups water
- 1 cup of brown rice, long-grain
- ½ Tsp. of each spice for hydrating: chili powder & ground cumin
- About 22 veggie cutlets (70 g/2.47 oz)
- 1 Tbsp. olive oil
- 8 Tbsp. Vegetable Pate
- 4 Tbsp. reduced fat sour cream
- ¼ Tsp. garlic powder
- 1/8 Tsp. ground paprika
- ¼ Tsp. sea salt
- 1 Tsp. curry powder
- ½ Tsp. ground turmeric
- 2 Tbsp. lime juice
- ¼ cup frozen green peas
- 2 Tbsp. of each, diced: jalapeño* & banana* pepper
- ¼ cup of each, diced: red pepper & yellow onion
- ¼ cup shredded cheese
| Prep Time: 38 min. | Cook Time: 55 min. | Servings: 4 |
| Ready in (Total real time: using cook time for prep): 1h |
INSTRUCTIONS FOR HYDRATING
- Boil 2 cups water with spices for hydrating.
- Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.).
- Drain Veggie Cutlets and remove excess liquid using a spatula.
DIRECTIONS
- Bring 3 cups water to a boil. Stir in rice and cook it for about 35 min.
- Hydrate Veggie Cutlets (See instructions).
- Cut Veggie Cutlets into halves.
- Sauté Veggie Cutlets with 7/8 Tbsp. olive oil.
- Pâté sauce: Make a blend with Pate, sour cream, garlic, paprika, and 1/8 Tsp. sea salt.
- Rice mixture: When rice is cooked, blend in 1/8 Tsp. sea salt, curry, and turmeric. Then add 1/2 Pâte sauce, 3/4 Veggie Cutlets, lime juice,
- green peas, 1 Tbsp. jalapeño pepper, 1 Tbsp. banana pepper, 2 Tbsp. red pepper, and 2 Tbsp. onion. Mix together.
- Preheat oven to 350º F
- Lightly grease a 8 x 8 x 2” baking pan with 1/8 Tbsp. olive oil.
- Take 1/2 rice mixture and cover the bottom of baking pan.
- Layer rest of Pate sauce and rest of rice mixture then.
- Top with remaining Veggie Cutlets and cheese.
- Bake for about 10 min.
- Place baking pan into a large pan with cold water and ice around, for about 7 min.
- Remove baked goods from baking pan and add remaining jalapeño pepper, banana pepper, red pepper, and onion on top.
- *For a less spicy taste, you can take out jalapeño and banana seeds.
NUTRITION INFORMATION PER SERVING:Calories 360, Total Fat 12g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol <5mg, Sodium 290mg, Potassium 770mg, Total Carbohydrate 45g, Dietary Fiber 8g, Sugars 3g, Protein 16g, Vitamin A 15%DV, Vitamin C 30%DV, Calcium 10%DV,
Iron 20%DV.
Any substitution made to the ingredients will change the Nutritional Information per Serving.
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Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:
□ Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,
orange, papaya, pineapple, raspberry, strawberry, tangerine
□ Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato