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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.

Brown Basmati Rice, garlic tempeh.jpg


  • 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
  • Dressing:
    • 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


  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. Transfer to the oven and bake for 5 minutes.
  5. 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.
  6. Toss together fennel, pepper, and ¼ cup dressing in a mixing bowl.
  7. Divide and plate rice topped with garlic tempeh and crisp salad. Drizzle with extra dressing if needed.
  8. 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.