Brown Rice, Nut & Tempeh Casserole

Recipe by Bergy
READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
  • Cool tempeh, remove bay leaf, reserve the stock.
  • Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
  • 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.
  • Add tempeh and cook for a few minutes more.
  • Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
  • Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
  • Serve.
  • 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.
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