MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dutch Oven "Chicken" And Rice
Categories: Vegetarian
Yield: 4 Servings

2 c Vegetable broth (80 ml);
- hot, for soaking soy curls
6 oz Soy curls (170 g)
1 ts Onion powder (3 g)
1 ts Garlic powder (3 g)
1/2 ts Smoked paprika (1 g)
1 ts Fine sea salt (6 g)
1/2 ts Freshly ground black pepper
- (1 g)
2 tb Olive oil (30 ml); divided
2 tb Vegan butter (28 g)
1 md Onion (120 g); finely diced
1 md Carrot (90 g); diced
4 cl Garlic (12 g); minced
1 1/2 c Long grain white rice
- (330 g)
2 c Vegetable broth; (480 ml);
-for cooking rice
1 ts Dried thyme (1 g)
2 tb Fresh parsley (8 g);
- chopped, for serving

Preparation time: 20 minutes
Cooking time: 45 minutes

There's something unbelievably comforting about a big pot of chicken
and rice bubbling away in the oven. This vegan version delivers all
the cozy, savoury goodness of the classic, no chicken required.

Preheat the oven. Preheat your oven to 350?F (180?C).

Rehydrate the soy curls. Place the soy curls in a medium bowl. Pour
the hot vegetable broth over them and let them soak for 10 minutes,
until softened.

Drain the soy curls. Drain the soy curls well, then gently squeeze
out the extra liquid with your hands. They should be moist but not
dripping wet.

Season the soy curls. Place them back in the bowl and add the onion
powder, garlic powder, smoked paprika, 1/2 ts salt (3 g), and black
pepper. Toss well so the seasoning coats the soy curls evenly.

Sear the soy curls. Heat 1 tb olive oil (15 ml) in a Dutch oven over
medium-high heat. Add the soy curls in an even layer and cook for 6
to 8 minutes, stirring occasionally, until they are lightly browned
around the edges. Remove them from the pot and set aside.

Cook the vegetables. Reduce the heat to medium. Add the remaining 1 tb
olive oil (15 ml) and the vegan butter to the same pot. Once the
butter melts, add the diced onion and carrots. Cook for 5 to 6
minutes, stirring often, until soft and lightly golden. Add the
minced garlic and cook for 30 seconds, just until fragrant.

Toast the rice. Add the rice to the pot and stir for 1 to 2 minutes
so the grains are coated in the oil and butter. This helps build
flavour and keeps the rice stitching together.

Add the broth and seasonings. Pour in the vegetable broth for cooking
the rice. Stir well and scrape the bottom of the pot with a wooden
spoon to loosen any browned bits. Add the dried thyme and the
remaining 1/2 ts salt (3 g). Stir again.

Add the soy curls and bake. Return the browned soy curls to the pot
and gently press them slightly into the rice, leaving most of them
sitting on top. Bring the mixture to a light simmer on the stovetop.

Bake. Once it all starts to bubble lightly, cover the Dutch oven with
its lid and transfer it to the oven. Bake for 30 minutes.

Rest and serve. Remove the Dutch oven from the oven and let it sit,
covered, for 5 minutes. Fluff the rice gently with a fork, then serve
warm with chopped parsley on top.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/dutch-oven-chicken-and-rice/>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)