Ingredients

• 1 1/2 cups uncooked white rice
• 3 tablespoons vegetable oil or olive oil for the rice
• 2 teaspoons minced garlic for the rice
• 3 cups water for the rice
• 1 teaspoon salt for the rice
• 1 cup fresh peas for the rice
• 3 tablespoons vegetable oil or olive oil for the filling
• 2 teaspoons minced garlic for the filling
• 1 cup chopped red onion for the filling
• 1 teaspoon cumin for the filling
• 1 teaspoon salt and a pinch of pepper for the filling
• 3 tablespoons soy sauce for the filling
• 2 cups minced seitan (it comes pre-cooked) for the filling
• 1 cup raisins for the filling
• 1 cup sliced black olives (cut each olive into halves and then each half into thinner halves) for the filling
• 1 yellow chili pepper, finely chopped or the 1/2 of a big one, finely chopped for the filling
• 1 cup peeled and diced tomatoes for the filling
• 1 teaspoon cornstarch dissolved in 1 cup of water for the filling

Directions

1. Directions for the rice: In a medium saucepan, saute the garlic in oil until the garlic is golden.
2. Add the water and bring to a boil. Then add the rice and bring to a boil again. Add the salt, cover and reduce heat to low and allow to simmer for about 10 min.
3. Add the peas, stir, cover and allow to simmer for 10 min. more.
4. Turn off the heat, and leave the rice covered.
5. Directions for the filling: In a medium skillet on low heat, saute the garlic in oil until it is golden. Then add the onion and saute until it becomes transparent.
6. Add the cumin, the pepper, saute and then add the soy sauce and the salt.
7. Add the minced seitan and stir-fry on medium heat until it gets light brown. Add a little bit more of soy sauce if necessary, until it gets that colour but not too much. It can end up tasting bitter if you add a lot of soy sauce. To get minced seitan I use the old-fashioned vegetable/'cheese' shredder, but you can buy it minced too.
8. Add the raisins, the olives, the yellow chili pepper and the tomatoes, and cook on medium-low heat. Stir for a couple of minutes and when all the liquid has evaporated add the cup of water that has cornstarch.
9. Allow to simmer for 10-15 minutes more. Stir ocasionally and turn off the heat before the water dries out. It has to have some liquid.
10. When the heat is off taste for salt and add more if needed. Soy sauce is salty so it's probable that you won't need more salt than the specified.
11. Fill one third part of a small bowl with the hot rice, another third part with the filling and the last third part with more rice. Press firmly each layer in order to get the right shape. Turn the bowl onto a plate and remove the bowl.
12. Garnish with a few sprigs of parsley on the side and stripes of yellow chili pepper on top.