INGREDIENTS:
1/2 cup Brown Rice (dry, rinsed)
1 tbsp Sesame Oil
8 ozs Tempeh (cut into cubes)
1 cup Mushrooms (sliced)
1 cup Asparagus (chopped)
2 Garlic (clove, minced)
2 tbsps Tamari
1/4 cup Cilantro (chopped)
1 stalk Green Onion (chopped)
1 tsp Sesame Seeds (toasted)
DIRECTIONS:
Cook the rice according to the package directions. Set aside.
Meanwhile, heat the oil in a large pan over medium heat. Add the tempeh to the pan and cook for five minutes or until lightly browned.
Add the mushrooms and asparagus to the pan. Cook for another three to four minutes or until tender. Add the garlic and cook for one more minute, stirring.
Stir in the cooked rice, tamari, cilantro, and green onions. Cook for an additional two to three minutes or until the rice is heated through.
Garnish with sesame seeds before serving. Enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to four days.
Serving Size
One serving is equal to approximately two cups.
More Flavor
Add more vegetables like bell peppers, cauliflower, and broccoli.