A Sudana-inspired recipe.
Serves two.
What makes this dish specially good is the flax oil (see #4 of recipe, and note at end).
1) Prepare brown rice in advance.
My method:
– 2 cups WATER
– 1 cup (rinsed and drained) SHORT-GRAIN BROWN RICE
Put in a medium-sized pot, cover, bring to a simmer, and cook till water water is completely absorbed (about 1/2 hour). Let cool for about 10 minutes (with the cover on). Then set aside about 1 1/2 cups of rice.
2) Prepare rest of ingredients:
– 1 T. OIL (sunflower or canola)
– 6 to 8 oz. TEMPEH, cut into bit-size pieces
– 2 small GARLIC CLOVES, minced
– 1/2 big bunch SWISS CHARD, coarsely chopped into med.-size pieces
Prepare meal (total cooking time: about 7 minutes):
- In a large pan, on medium, heat the oil for 1 minute.
- Add the tempeh and garlic, and cook for a few minutes, stirring several times to keep everything from sticking or burning.
- Add the swiss chard and a few tablespoons of water, cover, turn down the heat (between low and medium), and let cook for 1 minute (in order to allow the swiss chard to partially wilt).
- Add the 1 1/2 cups of cooked rice, and stir the whole mixture to fairly blend evenly.
- Cover again, and continue cooking (low-medium heat) for another few minutes (to let the steam evaporate). Remove the lid, and cook 1 more minute; the finished dish should be well heated through and somewhat dry in texture.
4) Put each serving into a bowl, then drizzle on top one or both of these toppings (the amount below is for both servings):
– 2 tsp. FLAX OIL
– 2 tsp. (or more) 'Soy Vey' brand Veri Veri TERIYAKI SAUCE
(or another type of similar sauce; or peanut sauce)
OR... Skip the sauce and keep it simple (but still yummy) by using just the flax oil and a little bit of:
- freshly ground BLACK PEPPER
- HERBED SEA SALT ('Herbamare' brand, Spicy variety; 'spicy' isn't hot, just tasty)
NOTE:
Flax oil should be kept in the freezer, to avoid it becoming rancid quickly.
When you buy the oil, if you transfer all of it from the jar it was sold in, to one with a wider lid, you can simply scoop out with a spoon the amount you need without having to thaw the container to pour it out.
When buying flax oil, make sure it is purchased from a store that is likely to sell it frequently (i.e. a popular health food store), to ensure that it is fresh. Also make sure that it is stocked in a refrigerated area and check the best-before date. Whatever brand you choose, make sure it is in a dark bottle (definitely not plastic).
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