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Imperial rice with veggie cutlets and vegetable pate

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.

Imperial rice with veggie cutlets and vegetable pate
 
Serves: 4
Prep time:
Cook time:
Total time:
 
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.
Ingredients
  • 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
Instructions
  1. Boil 2 cups water with spices for hydrating.
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula. Set aside liquid
Nutrition Information
Calories: 360 Fat: 12g Saturated fat: 3.5g Trans fat: 0g Carbohydrates: 45g Sugar: 3g Sodium: 290mg Fiber: 8g Protein: 16g Cholesterol: 5mg

 

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

  1. Boil 2 cups water with spices for hydrating.
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.).
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.

DIRECTIONS

  1. Bring 3 cups water to a boil. Stir in rice and cook it for about 35 min.
  2. Hydrate Veggie Cutlets (See instructions).
  3. Cut Veggie Cutlets into halves.
  4. Sauté Veggie Cutlets with 7/8 Tbsp. olive oil.
  5. Pâté sauce: Make a blend with Pate, sour cream, garlic, paprika, and 1/8 Tsp. sea salt.
  6. 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.
  7. Preheat oven to 350º F
  8. Lightly grease a 8 x 8 x 2” baking pan with 1/8 Tbsp. olive oil.
  9. Take 1/2 rice mixture and cover the bottom of baking pan.
  10. Layer rest of Pate sauce and rest of rice mixture then.
  11. Top with remaining Veggie Cutlets and cheese.
  12. Bake for about 10 min.
  13. Place baking pan into a large pan with cold water and ice around, for about 7 min.
  14. 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

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