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    You are in: Home / Recipes / Brown Rice, Nut & Tempeh Casserole Recipe
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    Brown Rice, Nut & Tempeh Casserole

    Brown Rice, Nut & Tempeh Casserole. Photo by keelyhealthnut

    1/1 Photo of Brown Rice, Nut & Tempeh Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Bergy's Note:

    This recipe is from "The Tempeh cook book" by Dorothy Bates. It is wonderful hot or cold. The flavor is heavenly and it is so good it makes people think that being a vegetarian isn't so bad after all!The comment beside the recipe is"This is good enough to serve with pride for Thanksgiving day dinner"

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    Units: US | Metric


    1. 1
      Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
    2. 2
      Cool tempeh, remove bay leaf, reserve the stock.
    3. 3
      Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
    4. 4
      Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes.
    5. 5
      Add tempeh and cook for a few minutes more.
    6. 6
      Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
    7. 7
      Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
    8. 8
    9. 9
      If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.

    Ratings & Reviews:

    • on January 17, 2002


      Yum. I, of course, added way more garlic than called for, and used Japanese organic brown rice. This meal disappeared very quickly!

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    • on March 26, 2012


      This was very good, essentially as written. I substituted soy sauce for Tamari. I can't tell the difference and it's what I had on hand. Essentially doubled the garlic and used fresh marjoram and doubled that. I think next time I'll try adding a diced Granny Smith apple and some fresh sage. Maybe some shitakes too.

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    • on November 10, 2008


      Mmm. Tasty! Used walnuts instead of pecans, doubled the garlic and added some mushrooms and sesame seeds. Didn't have marjoram and thyme by itself so used some Italian seasonings and herbs de Provence. Bam! Very tasty dinner! Served with steamed beets and made for a pretty presentation. Definitely worth revisiting!

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    Read All Reviews (8)


    Nutritional Facts for Brown Rice, Nut & Tempeh Casserole

    Serving Size: 1 (137 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 340.2
    Calories from Fat 174
    Total Fat 19.3 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 357.0 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 3.3 g
    Sugars 2.3 g
    Protein 11.9 g

    The following items or measurements are not included:

    vegetable stock

    vegetable stock

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