Caribbean Braised Tempeh with Spiced Ruby Wild Rice

Rinse the Ruby Wild rice blend under cold water until clear. In a medium saucepan, combine rice with 1.5 cups of water, bring to a boil, then cover and simmer for 40 minutes until tender and nutty.

While rice cooks, heat the olive oil in a heavy-bottomed pan over medium-high heat. Add the tempeh cubes and sear until golden brown on all sides, about 6-8 minutes.

Lower the heat to medium. Stir in the grated fresh ginger and cook for 1 minute until fragrant. Add the Caribbean black beans (with their sauce) and the pomegranate molasses.

Braise the mixture for 10 minutes, allowing the molasses and bean sauce to reduce into a thick, glossy, sweet-tart glaze that coats the tempeh thoroughly.

To serve, mound a generous portion of the nutty wild rice into a wide bowl. Top with the glazed tempeh and beans. Ensure you scrape every drop of the reduced glaze from the pan over the top. The dish should smell of deep, earthy beans tempered by the bright, acidic sweetness of the pomegranate.