Cook the rice with twice the amount of water. Rub the mushrooms dry, clean and slice. Cut the seitan into thin strips.
Peel the shallot and cut into small cubes. Wash the lemon in hot water, dry it, grate the zest finely and squeeze out the juice. Wash the parsley and shake dry, chop the leaves.
Heat the oil in a large frying pan. Fry the mushrooms, seitan and shallots until golden brown. Sprinkle the flour on top and stir in. Deglaze with wine, bring to the boil and add the stock. Bring to the boil again and add the cream. Season with salt and pepper.
Stir in the parsley (except for 1 tsp) as well as the lemon juice and zest and cook the cut seitan over medium heat without lid until the desired thickness is reached. Serve the rice in a small bowl, sprinkle with the remaining parsley and serve with the stew.