Black Rice, Tempeh, Broccoli and Kale

black-rice-recipe

June 29, 2017

This healthy, hearty vegetarian dinner recipe starring black rice, tempeh, broccoli and kale makes a filling and nutritious meal, with leftovers for lunch. This recipe is from The Clean Plates Cookbook ($20; Running Press) by Jared Koch and Jill Silverman Hough.

Black Rice with Tempeh, Broccoli and Kale

  • Serves: 4
  • Prep Time:
  • Cook Time:
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Ingredients

  • 1 1/2 cups (280 grams) black rice
  • 1/4 cup (60 ml) tahini
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons freshly squeezed lemon juice, divided (from about 2 lemons)
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cups (200 grams) broccoli florets
  • 8 ounces (225 grams) kale, ribs removed, leaves cut into 1/2-inch shreds
  • 8 ounces (225 grams) sliced tempeh, cut into 3/4-inch dice
  • 1/4 medium sized red cabbage, cored and cut into 1/4-inch shreds
  • 1/4 cup (35 grams) pine nuts, toasted

Directions

  1. In a medium saucepan over medium-high heat, combine the rice and 2 2/3 cups (630 ml) of water and bring to a boil. Lower the heat to a simmer and cover, and cook until the rice is tender and the liquid is absorbed, about 30 minutes.
  2. Meanwhile, in a small bowl, combine the tahini, oil, 2 tablespoons of the lemon juice, 2 tablespoons of water, and salt to taste. Set aside.
  3. When the rice is about 15 minutes from being done, in a large saucepan fitted with a steamer insert, bring the remaining 1 tablespoon of lemon juice and 1 inch (2.5 cm) of water to a boil over high heat. Arrange the broccoli, kale, tempeh, and cabbage in the insert, cover and steam until the vegetables are tender and the tempeh is heated through, about 5 minutes.
  4. Arrange the rice on plates or a platter and top with a vegetable mixture, tahini sauce, and pine nuts. Pass any remaining tahini at the table.
Clean Plates

Good food brings people together.
So do good emails.

Clean Plates

Good food brings people together.
So do good emails.