SEITAN PAELLA

2 cups short grain brown rice
1 cup medium-dice onion
2 tbsp. minced garlic
1/4 cup olive oil
1 tsp. saffron
12 cup vegetable stock with kombu*, divided use
1/2 cup seitan, cut into 1/4-inch cubes
1/4 cup medium-dice carrot
1/4 cup medium-dice celery
1/4 cup small-dice burdock
1 cup sliced mushroom
1/4 cup medium-dice summer squash
salt and pepper (to taste)
1 bunch parsley, minced (for garnish)
2 lemons, quartered (for garnish)

Wash rice and and soak for 2 hours; drain.

Saute onions and garlic in olive oil while stirring for 10 minutes.

Add the drained rice and saffron while constantly stirring, cook 10 more minutes.

Slowly add some of the vegetable stock while stirring, adding more stock as the rice absorbs; continue for 30 minutes on reduced heat.

Add seitan, carrot, celery, and burdock. Continue to stir, add more stock;
approximately 20 minutes or until tender.

Still stirring and adding stock, add mushrooms and squash. Season with salt and pepper; cook 10 more minutes.

Serve on a plate garnished with chopped parsley and lemon wedges.

*Prepare vegetable stock by using veggie scraps and kombu.