Tempeh (fermented soy beans) with these colorful vegetables and rice is a protein-rich, satisfying meal. With minimal oil, it is also low calorie.
Long grain brown rice
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
1⁄4 Cup (4 tbs)
10 Ounce, sliced into bite-size pieces (1 Package)
Olive oil/Safflower oil
Ground flax meal
Red swiss chard/Yellow swiss chard
1 Bunch (100 gm), cleaned, stems chopped fine and leaves shredded
Bok choy/2 small boy choy heads
1 Large, washed, separated and cut into 2-inch pieces
Red bell pepper
1⁄2 Medium, diced
2 Teaspoon, blend (1 - 2 Tsp)
2 Teaspoon (1 - 2 Tsp)
Tamari sauce/Soy sauce
2 Teaspoon (For Garnishing)
For the rice and millet:
Bring the water, wild and brown rice to a boil in a stock pot. Reduce the heat, cover and simmer for 15 minutes -- set your timer. Add the millet, stir and continue simmering in the covered pot for 30 minutes until done.
For the stir-fry:
Place the sliced tempeh, oil and flax meal in a bowl. Mix together so that the flax sticks to the tempeh. Heat a dry wok to medium high heat and fry the tempeh until golden brown - about 5 minutes. Remove from pan.
Put 2-4 tablespoons of water in the wok. Add the chard stems and bok choy, cover and steam for 1-2 minutes. Add the chard leaves, red pepper, spices and tamari. Cover and steam for 1-2 minutes. Mix in the tempeh. Serve over the rice and garnish with sesame seeds.
How about Tempeh for your next meal? In this video, you will see how to make a millet-rice dish served with stir fried tempeh and vegetables. This is a really simple recipe that is healthy and highly nutritious. Watch this video and learn how to make this delicious meal.