“Are We Still Having Dinner with the Rice Chex?”-Basmati Rice with Toasted Almonds and Fresh Apple Juice Reduction Sauce and Spicy Tempeh Sticks
Name that movie quote! You all know that I love to throw a little pop culture/movie quote/song lyric when it comes to naming my dishes.
On Friday night, my sister and I ate at a favorite Indian restaurant near us called Electric Karma. After having stuffed our faces, we had a ton of left over Basmati rice. So in an effort to use up our leftovers, I came up with this great recipe!
What You Need:
1/2 Block of Tempeh (sliced into 1/4” thick strips)
2 Cups Cooked Basmati Rice
1/2 Cup Apple Juice (or you can use orange)
1/2 Cup Vegetable Stock
Cumin, Caraway Seeds, Cayenne Pepper, Salt/Pepper (to taste)
1/4 Cup Sliced Almonds (toasted)
Raisins (optional)
1 Cup Broccoli Florets (Steamed)
1. Grease a small saute pan and set on medium heat. Lay the tempeh on the pan and lightly spray with PAM. Sprinkle cumin and cayenne pepper onto the tempeh. Allow the tempeh to brown on one side, then flip it over and season the other side. Set aside.
2. Then, heat a small sauce pan on low-medium. Add in the veggie stock and juice. Allow the liquid to simmer until it reduces into a thick sauces. Then, pour the cooked basmati rice into the sauce and mix. Add in the steamed broccoli. Season the rice with cumin, salt/pepper, cayenne and ccrushed caraway seeds.
3. Right before you’re about to serve, fold in the toasted almonds (and raisins if you’re adding them). Then add the tempeh to the plate.
*Can you name today’s movie quote?
15 hours ago




