Faced with a refrigerator full of leftovers, I have a habit of making new and shall we say unusual food combinations to use up said leftovers. Presenting my latest creation, Sticky Rice Burrito – a wheat tortilla wrapped around Chinese sticky rice, thinly sliced home-made seitan, romaine lettuce and to tie it all together, peanut sauce.
After making seitan at home a few times, it’s not as hard as I always imagined. Actually, it’s pretty easy once you get the hang of it. It does take a bit of planning ahead though. I really like the 5-spice seitan recipe from the cookbook Vegan Eats World (Amazon affiliate link). Plus there’s variations for other flavors. I’m sure store bought seitan would work too.
I’ve yet to make my own tortillas at home but at least I buy the organic sprouted wheat tortillas, Alvarado St. Bakery brand if you’re interested. The hardest part is to not over stuff the tortilla. Now I see why burrito places use tin foil to wrap it up, it’s to hold it all in.
A burrito making recipe hardly seems necessary. The recipes below are for the component parts. Use whatever you like, not sure about Chinese sticky rice? Try sushi rice. No seitan? Give baked tofu a try. It’s all good.
Sticky Rice Burrito
Make the seitan and Chinese sticky rice, I’ve made each item on separate days so it’s basically just assembly on burrito eating day. Re-heat the sticky rice in the microwave or steamer. Thinly slice the seitan. Warm the tortilla and lay on a piece of tin foil. Add a layer of sticky rice, seitan, lettuce and drizzle with peanut sauce. Fold in the sides and roll up the burrito with the foil.
Chinese Sticky Rice
Makes 4-6 servings
1 1/2 cups glutinous rice also known as sweet rice (use the measuring cup that came with the rice cooker)
1/2 cup jasmine rice
Savory Mixture
4 dried mushrooms, soaked and diced
1 medium carrot, diced
6 ounces braised or baked tofu
2 medium green onions, diced
1/2 cup frozen green peas
1 teaspoon vegetable oil
4 teaspoons soy sauce
Cooking directions is for use with a rice cooker with a 5.5 cups capacity. Using the inner pot of the rice cooker, rinse the rice in several changes of water until the water is clear. Add enough water to cook the sweet rice as indicated on the inner pot. Let the rice soak in the water for 2 hours before cooking. When ready, cook the rice according to the rice cooker directions.
Heat a wok to hot, add the oil and swirl to coat the wok. Add the mushrooms and carrot and continue to stir fry for a few more minutes. If it appears dry, add a little bit of water. Add the tofu, peas and green onions, stir fry to combine. Add the soy sauce and mix well.
Gently mix together the rice and the savory mixture until everything is evenly distributed. It’s easiest to do when the rice is hot. Once cooled, it’ll be much harder.
Peanut Sauce
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon water
1/2 tablespoon rice vinegar
Combine all of the sauce ingredients in a bowl, and mix until well combined and smooth.
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