Brown Basmati Rice, Garlic Tempeh, Shaved Fennel, & Sweet Pepper with citrus herb dressing
Active Time: 30 minutes / Cook Time: 15-20 minutes / Soak time: Overnight
Makes 2 servings, plus ½ cup leftover dressing
Nutrition Corner: Tempeh
Tempeh is a fermented soy product. Make sure to buy organic tempeh; most soy products today are genetically modified.
- ½ cup brown basmati rice, soaked overnight, drained and rinsed
- 1 cup tempeh, crumbled into bite sized pieces (substitute hard-boiled egg for a soy-free dinner)
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 large fennel bulb, sliced thinly (about 2 cups)
- 1 large sweet red bell pepper, cut into strips
- ¼ cup apple cider vinegar
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons freshly chopped parsley
- 1 tablespoon freshly chopped tarragon
- ½ teaspoon fine sea salt
- Fresh pepper, to taste
- ¾ cup extra virgin olive oil
- Bring rice and 1 cup water to a boil in a small pan. Lower heat to a simmer, cover, and cook until all of the water is absorbed and the rice is tender. If the rice is not tender after all of the water is absorbed, add ¼ cup water at a time and continue to cook until tender.
- Preheat the oven to 350 degrees F.
- Heat coconut oil over medium heat in an oven-safe medium skillet. Sauté garlic, 2 minutes. Add crumbled tempeh and toss to coat in garlic oil.
- Transfer to the oven and bake for 5 minutes.
- Make dressing by adding apple cider vinegar through olive oil to a small food processor or sealable jar. Blend or shake vigorously until well combined.
- Toss together fennel, pepper, and ¼ cup dressing in a mixing bowl.
- Divide and plate rice topped with garlic tempeh and crisp salad. Drizzle with extra dressing if needed.
- Reserve extra dressing in the fridge for use Day 5.
Chef’s Tip: Add to the presentation of this dish by garnishing with the fronds of the fennel bulb.