Polenta, Wild Rice, and Seitan with Spicy Marinara and Grilled Asparagus (No Added Fat)
My daughter didn't like the idea of including marinara sauce, so I decided to prepare a little spicy marinara to top my wife and my servings. My wife and I, but not my daughter, enjoy asparagus, so I thought that I would serve all but her grilled asparagus. As I was preparing the dish, I decided not to use corn because the dish had so many ingredients that the corn would be lost and superfluous. Here is what I did.
- 1/4 cup wild rice
- 3/4 cup water
- 8 ounces seitan cut into 1/2" cubes
- About a pound of polenta in any form (I used a 17.6 ounce tube of polenta, but it could have easily been made from cornmeal), cut into small cubes (which I did - about 3/8") or blended into a slurry
- 2 cups onion cut into half moon slices approx. 1/4" x 1 1/4" ( maybe 2/3 of a medium onion)
- 1 1/4 cups carrot cut into 3/8" slices (3 small-medium carrots)
- 1T miso
- 1/4 cup additional water
- Pinch or two of salt (to taste)
- Wild rice is cooked in a 1:3 ratio of "rice" (really a grass) to liquid for 25-30m. I put the wild rice, 3/4 cup water, and bouillon cube into my Instant Pot pressure cooker and cooked for 23m.
- After the cooking was done, I waited a few minutes and gently released pressure, then added the seitan, polenta, onion, carrot, miso, and additional water, and cooked for another 2m.
- When I was ready to serve, I opened the pot slowly, and added salt.
- I served as is to my daughter. For my wife and me, I served it with a few tablespoons of a spicy marinara that I had prepared with an existing sauce base, cooked slowly with onion, plenty of olives, nutritional yeast, and hot chili pepper. I also had cooked on a cast iron pan with no oil some asparagus spears; I put the hot spears on a plate, added some lemon juice, then sprinkled on salt and lemon pepper. I served the asparagus spears on top of the polenta main course before topping with the sauce.