Pineapple Rice with Tempeh
1 pkg 8 oz.Tempeh, sliced to 1/4″
2 tsp minced garlic (1 tsp for rice/1 tsp for vegetables)
2 Tbsp olive oil
pinch of sea salt
1 tsp Braggs 24 Herbs and Spices
2 Tbsp Bragg’s Aminos (to taste)
1 can sweet peas, drained
1/4 cup fresh broccoli, cut into 1/2″ pieces
1/4 cup fresh cauliflower, cut into 1/2″ pieces
1/4 cup fresh celery, cut into 1/4″ pieces
1 onion, cut into 1/2″ pieces
1/4 cup sliced yellow & orange bell pepper
1/8/ cup sliced red and orange banana peppers
1/2 cup juice squeezed from 3 lemons
1/2 cup fresh pineapple, cut into 1/2″ pieces
In a small pan, add 1 cup rice to 2 cups water. Add 1 tsp minced garlic, 1 tsp Bragg’s 24 Herbs and Spices, and a pinch of sea salt. Heat on high until water boils, then cover and reduce heat to low for 15-20 minutes, or until water is absorbed.
In a large skillet over high heat, saute garlic in olive oil and add sliced Tempeh to brown. Then, add all vegetables and seasonings for 5-7 minutes until tender and heated through. Stir rice into skillet when vegetables are ready. Stir in fresh pineapple and 1/2 cup fresh lemon juice. Serve and enjoy!!
Pineapple Rice with Tempeh was a delightful meal to enjoy! I plan to serve this to my extended family as it can we easily doubled to serve a crowd!!