4 1cchopped onion 1.5cbroth (chicken or vegetable) or water 3tspOlive oil 1cwater 1Tlemon juice 2tspsalt 1ozblock of tempeh 2clovegarlic, minced 1clong-grain brown rice 1Tmild curry powder 1cchopped onion 1.5cbroth (chicken or vegetable) or water 3tspOlive oil 1cwater 1Tlemon juice 2tspsalt 1ozblock of tempeh 2clovegarlic, minced 1clong-grain brown rice 1Tmild curry powder 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.