Wild Rice and Tomato Stew
This Recipe has been resized. Original servings: 4 Serving(s)
|Author:||Inspired by Vegetarian Times, 2002.11|
|1/2 cups||wild rice|
|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|
- Bring 2 cups of water to a boil. Add the wild rice, cover and cook on low heat until done, about 45 minutes.
- 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.
- 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.
- Add spinach, oregano and garlic to tomato mixture and season to taste.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 36g||55%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 66g||22%|
|Dietary Fiber 11g||44%|
|Includes Added Sugars|
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.