Tamari-Lime Tempeh and Brown Rice

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Top-ranked recipe named "Tamari-Lime Tempeh and Brown Rice"

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Ingredients

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4 cups Brown rice; uncooked
2 3/4 cups Water
1 teaspoon Coconut or olive oil
8-12 ounces Tempeh; sliced 1/8-1/4 inch thick
1 Lime or lemon; juice or one of them
1 tablespoon Tamari or shoyu mixed with 1 tablespoon water
Red curry almond sauce

Original recipe makes 4 Servings

Servings  

Preparation

Add the brown rice and water to a pot and bring to a boil. Simmer over low heat for 30-40 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 3-5 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 1-2 tablespoons red curry almond sauce. Enjoy with a side of Indonesian cabbage salad.

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Calories Per Serving: 811 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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