Dinner · Caribbean · 15 min
Caribbean Braised Tempeh with Spiced Ruby Wild Rice
- Calories
- 733
- Protein
- 47g
- Carbs
- 90g
- Fat
- 23g
Ingredients
- 36 g wild rice blend
- 180 g tempeh
- 3 g extra-virgin olive oil
- 10 g fresh ginger
- 120 g canned black beans
- 30 g pomegranate molasses
- 1 clove garlic
- 1 tbsp lime juice
Method
- 01Rinse the wild rice blend under cold water until clear. In a medium saucepan, combine the rice with 1.5 cups of water, bring to a boil, then cover and simmer over low heat for 40 minutes until tender and nutty.
- 02While the rice cooks, heat the extra-virgin olive oil in a heavy-bottomed pan or skillet over medium-high heat. Add the tempeh cubes and sear until golden brown on all sides, about 6-8 minutes.
- 03Lower the heat to medium. Stir in the grated fresh ginger and minced garlic, cooking for 1 minute until fragrant.
- 04Add the canned black beans, pomegranate molasses, and fresh lime juice to the pan.
- 05Braise the mixture over medium heat for 10 minutes, allowing the liquids to reduce into a thick, glossy, sweet-tart glaze that thoroughly coats the tempeh and beans.
- 06Mound the wild rice into a wide bowl, top with the glazed tempeh and black beans, and spoon all remaining glaze from the pan over top before serving.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
