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1 cup diced tempeh, tofu, seitan, or other veggie-meat
1 red pepper, diced
1 Tb garlic, minced
1 Tb lite soy sauce
1 Tb lemon juice
1/2 tsp hot pepper sauce (optional)
1/4 cup water
   Saute above items for 5-10 minutes, then set aside for later.

   In a large, heavy pot, saute for 5 minutes:
1 diced onion
2 Tb garlic, minced
1 carrot, diced
1 Tb olive oil

   Then add and stir:
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp saffron threads
2 bay leaves

   Then add:
2 cups dry basmati brown rice
3 1/2 cups boiling water
   Stir in rice and water, cover pot, and bring to a boil.  Reduce heat and simmer on low.  After the first 15 minutes, add the red pepper/tempeh mixture from earlier.  continue to simmer for another 20-25 minutes, or until liquid has been absorbed.      At this point remove pot from heat, and add:
1 cup peas
1 cup corn
   Replace lid for 5 minutes.  Then fluff rice and garnish with tomatoes, olives, and cilantro if desired.  Serve immediately.  Serves 8.