Put the rice in a saucepan, add the vegetable stock and the water and bring everything to a boil, cook the rice, but not too soft. You can also take wild rice.
Cut the seitan, leek, bell pepper and carrots.
Heat coconut oil in a pan and fry the seitan, add the carrot pieces and stew so that a few toasted aromas develop.
Put the cooked rice in a bowl, add the leek, the cut paprika and then the pan with the braised seitan and the carrot cubes, stir everything well and season with pepper from the mill. The whole thing should brew for about half an hour.
Wash the lamb's lettuce and everyone at the table has dressed it to their liking.
* Coconut oil is solid at room temperature ..... the coconut oil was a special taste for this salad.