How Long To Use Daktarin

weeds and seitan kamut



















I asked my mom what gift you would receive for his birthday and without hesitation asked me to prepare the family dinner to celebrate the event. In my home kitchen is not always considered, only my mother with her health-conscious trends and tastes more open appreciate preparations with unusual ingredients, but always simple and frugal. The weeds and wild rice has always been one of the favorite ingredients from my mother and for the main course I immediately thought of a nice summer recipe for the other family. In order not to disappoint my brother I improvised a cous cous easy to propose as an alternative to the more refined taste weeds.

For 3 large tomatoes:

- 3
large round tomatoes - 200g of weeds or wild rice Canadian
- 100g seitan of wheat or kamut marinated in tamari
- 1 / 2 shallot
-
50g pine nuts - 3 tablespoons mirin
- 1 tablespoon tamari
- 5
parsley leaves - 3 tablespoons olive oil extra
- 1 / 2 teaspoon masala for vegetables

Cook weeds in water for 40 to 50 min separate sauté the seitan with the shallot, the mirin and tamari . Cooked the weeds, remove water excess and place in pan, mix well and finish cooking, add the pine nuts, olive oil and parsley and turn off the heat. Cut off the top of the tomatoes and drain, steam or blanch quickly in a little salted water and let cool. Fill the tomatoes with the weeds and maybe season with masala curry.