Wild Rice and Tomato Stew

This Recipe has been resized. Original servings: 4 Serving(s)

Author:Inspired by Vegetarian Times, 2002.11
Yield:2 Serving(s)
Category:Main Courses


1/2 cups wild rice
2 cups water
1 1/4 cups crushed roasted tomatoes
1 1/4 cups fire-roasted tomatoes
1 1/2 tbsp. olive oil for frying
4 oz. flavored tempeh, cubed
3 oz. baby spinach, rinsed
1/2 tsp. dried oregano
1/2 tsp. garlic, minced
 salt, to taste
 black pepper, freshly ground, to taste


  1. Bring 2 cups of water to a boil. Add the wild rice, cover and cook on low heat until done, about 45 minutes.
  2. Combine tomatoes in large saucepan, using spoon to stir together and to slightly break up whole tomatoes. Add wild rice, and heat mixture over medium-low.
  3. Meanwhile, heat olive oil in large skillet over medium-low. When hot, add cubed tempeh, and sauté, stirring often, until crisp and browned. Remove from heat and drain on paper towels.
  4. Add spinach, oregano and garlic to tomato mixture and season to taste.
  5. Just before serving, stir tempeh cubes into stew. To serve, ladle stew into four large soup bowls. Garnish with basil leaves and toasted goat cheese croutons.


Nutrition Facts

2 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 36g55%
Saturated Fat 16g80%
Trans Fat
Cholesterol 60mg20%
Sodium 660mg28%
Total Carbohydrate 66g22%
Dietary Fiber 11g44%
Total Sugars
Includes Added Sugars
Protein 40g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.