Rice with "Meaty" Chunks

This is another delicious version of the previously shared


"Meaty" Strips and "Meatballs"


1 1/2 cuo old fashioned oats
1/4 cup gluten flour
1/2 cup all purpose flour
4 Tbsp. soy flour
1 tsp. coriander in powder
1 tsp. Italian Seasoning
1 tsp. garlic powder
2 tbsp. sweet paprika powder
2 Tbsp. onion powder
Salt to taste
1 Tbsp. coffee substitute (will not give bad flavor but will provide a warm brown "meaty" look)
2 Tbsp. wheat germ
2 slices whole wheat bread crumbled
4 Tbsp. pulverized walnuts
2 tbsp. olive oil (virgin)
1 cup water

Put all the ingredients in a bowl except the water and the all purpose flour, incorporate into a
dough with your hands, adding the flour and the water little by little until you have a nice
dough ball that is neither too soft and sticky nor too hard and stiff-dry. It must be a compact
dough, but it cannot bee either too wet nor too dry.
Set aside and let it rest for 30 minutes.
Meanwhile, in a pot, put 3cups of water to boil. Add 1 celery stalk, chopped; 1 small onion peeled and cut in half; 1 carrot, peeled and chopped; 1 small beet, peeled and chopped; 2 garlic cloves. Salt to taste. When the broth is boiling, take pieces of the dough and flatten them with your hands, to form thick square chunks. Boil them in the broth for about 30 minutes over a low heat. While the chunks are cooking, prepare your favorite tomato sauce.
When the chunks are done, put them in the freezer until they are completely cool (about 30 minutes or 1 hour)so you can cut them without breaking them). When you cut them, slice them lengthwise with a sharp knife. Let them come to room temperture.
Put them in a serving dish and pour the sauce over them.

Now, having prepared the basic recipe, let's make our new variation!

Rice with "Meaty" Chunks
You will need
1 recipe "Meaty" Strips and "Meatballs" prepared as explained above
2 cups brown rice precooked
1/2 tsp. Italian Seasoning
1/2 tsp. garlic powder
3 Tbsp. olive oil
Salt to taste
2 Tbsp. tomato sauce
2 Tbsp. sweet paprika powder
1 cup water
3/4 cup pears already cooked

Prepare brown rice as you normally do and set aside.
In a medium pot, where the rice and the "meat" and the rest of the ingredients will fit nicely, start by sauteeing the red and green pepers and the onions with the garlic powder and the tomato sauce, pressing the peppers with a fork so that they will release some of their flavors. When the vegetables are soft but not soggy, add the "meat" and the rice, and the rest of the ingredients except the peas, and mix gently to blend flavors and let cook over medium heat, putting little bits of water as needed until the "meat" and the rice absorb the flavor of the forming sauce.
Cook the "meat" and rice mixture until they absorb most of the sauce and yet remain pleasantly moist.
Before serving, add some peas and some slices of red or green peper for garnish.

Here is what the dish looks like










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