Wild Rice Mushroom Medley with Smoky Tempeh

If you haven’t yet cooked with tempeh I would highly recommend it. Like tofu, tempeh is a derived from soybean; however, it undergoes a fermentation process and retains the whole soy bean making it a higher source of protein and fiber (source).ย From a cooking perspective, tempeh is very versatile. Its texture resembles a vegetarian burger patty which means you can bake it, steam it, or fry it up. Anything goes with this plant-based protein source!

Our Wild Rice Mushroom Medley With Smoky Tempeh is a great starter recipe for those looking to try tempeh for the first time or a unique dish for those who may want to expand their tempeh recipe repertoire. Weย used pre-marinated strips of tempeh for the sake of time (sometimes with two young children at home you have to cut corners), but you can also create your own marinade using key ingredients like maple syrup and liquid smoke. The brand now calls these strips “fakin’ bacon” because they really do taste like bacon – my husband was thrilled!

This is a gluten-free dish that can be served hot or cold and can easily be made ahead of time. Enjoy!

Serves: 4 main
Prep time: 10 minutes
Cook time: 1 hour (includes 45 minutes for cooking rice)

Ingredients:

1 c wild rice
2 c vegetable broth
1 Tbsp olive oil
3 c mushrooms, sliced (I use a variety including shiitake, king oyster and button)
2 scallions, finely chopped
3 large garlic cloves, minced
1 c baby kale or spinach, chopped
1/3 c balsamic
1/4 c vegetable broth
6 strips of smoky tempeh like this one

 

 

 

Steps:

  1. Mix wild rice and vegetable broth in a saucepan. Cook according to directions (I use Lundberg Wild Rice Blend which requires about 45 minutes of cook time but it’s delicious and gluten-free).
  2. In the meantime, prepare your vegetables: chop mushrooms and kale or spinach, scallions and mince garlic.
  3. Coat a skillet with a generous tablespoon of olive oil over medium heat. Add mushrooms. Then add scallions and garlic.
  4. When you see the mushrooms are almost done, add the kale or spinach.
  5. Add vegetable broth and balsamic vinegar, stir and remove from heat.
  6. In a separate skillet, heat a tablespoon of olive oil over medium heat. Add tempeh and cook until browned on both sides.
  7. Remove tempeh from skillet and chop. Add to mushroom mixture.
  8. Mix mushroom mixture in with rice and garnish with chopped walnuts or fresh herbs. Serve hot or cold.

 

 

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