|Title:||Tamari-Line Tempeh and Brown Rice|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
4 c uncooked brown rice
2 3/4 c water
1 t coconut or olive oil
8 to 12 oz. tempeh- sliced 1/8- to 1/4-inch thick
Juice of 1 lime or lemon
1 T tamari or shoyu mixed with 1 T water
Red Curry Almond Sauce
|Directions:||Add the brown rice and water to a pot and bring to a boil. Simmer over low heat for 30 to 40 minutes, until the water evaporates and the rice is tender. Fluff with a fork and cool.
Coat a large skillet with the oil and heat over medium-low heat until a drop of water sizzles when it hits the pan. Saute the tempeh for 3 to 5 minutes on each side, until lightly browned. Remove from the heat. Squeeze the lime or lemon over the tempeh and sprinkle with the tamari or shoyu.
For each serving, place a cup of brown rice on a plate or in a bowl. Crumble several pieces of tempeh on top and drizzle with 1 to 2 T Red Curry Almond Sauce.