Wild, Whole Grain Rice with Asparagus, Tempeh and Peas/Edamame

 In Entrees, Recipes
 Serves: 7
Ingredients
  • 3 cups mixed whole grain rice blend (see note*)
  • 3¼ cups water
  • 6 mushrooms
  • 1 cup frozen peas/edamame beans (or combination of both)
  • ½ packet asparagus (approx 9-10 spears)
  • 15-20 small slices Tempeh
  • ¼ cup pecans
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons extra light olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • A few sprinkles Himalayan/Sea Salt (optional)
  • A few sprinkles ground black pepper
Instructions
  1. Note: For the mixed whole grain rice, I used Lundberg wild rice blend, which included long grain brown rice, sweet brown rice, wild rice, whole grain whani rice, and whole grain black japonica rice. Because the packet didn’t have 3 cups, I used about half a cup of short grain brown rice.
  2. Fill a saucepan with 3 and ¼ cups water and add the rice blend in it. Allow the rice to soak for about 15-20 minutes. Then, put it on the stove and turn the heat to high. Bring it to a boil for about 10 minutes, then turn it to medium low (3-4) and gently simmer for 20 minutes.
  3. Meanwhile, wash the mushrooms and slice it sideways (you may want to use a mushroom slicer). Defrost the peas and/or edamamine beans in water and strain out the water. Chop about an inch or two off the asparagus ends where it’s really hard. Chop it in pieces that are around an inch long. Peel the onion, then chop it in small pieces. Mine were about the same size as the asparagus. Also, slice the Tempeh if it’s in a block.
  4. Put all the ingredients, including the chopped vegetables, tempeh and pecan in an oven tray. Let it sit while the rice cooks.
  5. Once the rice cooks for a total of 30 minutes (including the time it took to boil the water), turn the heat off. You may find that the rice is still a little hard at this point. Preheat oven to 350°F (176°C).
  6. Spoon all the rice onto the oven tray where the veggies are, and give it a good stir until the rice and vegetables are even. Then, add the soy sauce, olive oil, paprika, onion powder, garlic powder, red pepper flakes, salt and pepper. Give it a thorough stir and let everything be mixed well. This is important, as if you don’t stir it evenly, you’ll get some parts that are really salty and other parts that are bland.
  7. Bake in the oven for about 45-55 minutes.

 

 

Source Recipe HERE

 

Recommended Posts

Leave a Comment


Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text.

Start typing and press Enter to search