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Dadi's Curried Rice with Tempeh (Episode Three)
Summary
| Yield | |
|---|---|
| Prep Time | 1 1⁄2 hours |
| Recipes | Storytime |
Description
Ingredients
- 1 c chopped onion
- 1 1⁄2 c broth (chicken or vegetable) or water
- 3 tsp Olive oil
- 1 c water
- 1 T lemon juice
- 2 tsp salt
- 1 oz block of tempeh
- 2 clove garlic, minced
- 1 c long-grain brown rice
- 1 T mild curry powder
- 1 c chopped onion
- 1 1⁄2 c broth (chicken or vegetable) or water
- 3 tsp Olive oil
- 1 c water
- 1 T lemon juice
- 2 tsp salt
- 1 oz block of tempeh
- 2 clove garlic, minced
- 1 c long-grain brown rice
- 1 T mild curry powder
Instructions
Cut the tempeh into chunks. Combine the salt, lemon juice and water, marinate the tempeh in it for at least an hour. Remove from the marinade, steam until tender. Set aside.
Preheat oven to 400F. Over a burner on moderate heat in a heavy oven-proof casserole (like a Dutch oven) cook the onion and garlic in half the olive oil until the onion is translucent. Add the rice and the curry powder and stir until well-blended. Add the broth and stir to make sure there are no lumps. Cover and bake in the oven for 10 minutes; add the tempeh and bake for another 5 to 10 minutes, until all is heated through.
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