Brown Rice, Nut & Tempeh Casserole Recipe
Overview:
This delightful Brown Rice, Nut & Tempeh Casserole is a culinary masterpiece that defies the stereotype of vegetarian dishes being bland. Sourced from “The Tempeh Cookbook” by Dorothy Bates, it’s a versatile dish suitable for any occasion, whether it’s a cozy family dinner or a festive Thanksgiving feast. Bursting with heavenly flavors and wholesome ingredients, this casserole is a true crowd-pleaser, enticing even the staunchest carnivores to reconsider their dietary choices.
Key Information:
- Preparation Time: 20 minutes
- Cooking Time: 1 hour and 30 minutes
- Total Time: 1 hour and 50 minutes
- Servings: 6
- Calories: 340.2 per serving
- Rating: 4.5 stars based on 9 reviews
Ingredients:
- 8 ounces tempeh
- 1 bay leaf
- 1 cup brown rice
- 1 tablespoon tamari
- 2 teaspoons marjoram
- 2 teaspoons thyme
- 1 teaspoon garlic powder
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 onion
- 2 stalks celery
- 1/2 cup pecans
- 1/4 cup parsley
- Vegetable stock (for cooking tempeh and rice)
Instructions:
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Prepare Tempeh:
- Place the tempeh in a saucepan, add the bay leaf, and pour in half of the vegetable stock.
- Cover the saucepan and simmer for 10 minutes until the tempeh is tender.
- Once cooked, allow the tempeh to cool. Remove the bay leaf and reserve the stock for later use.
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Cook Brown Rice:
- In a separate pot, cook the brown rice in 2 cups of vegetable stock until tender, approximately 40 minutes.
- If there is any remaining stock after cooking, reserve it to add to the final baking.
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Prepare Tempeh Mixture:
- Grate, crumble, or finely chop the cooked tempeh.
- Combine the tempeh with tamari, marjoram, thyme, and garlic powder in a bowl.
- Heat olive oil in a skillet over medium heat. Add chopped onion and celery, and sauté for about 10 minutes until softened.
- Add the tempeh mixture to the skillet and cook for a few more minutes until fragrant.
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Assemble Casserole:
- In a large mixing bowl, combine the cooked brown rice, sautéed onions, celery, pecans, parsley, and any leftover liquid from cooking the tempeh.
- Spoon the mixture into a lightly oiled baking dish, spreading it evenly.
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Bake:
- Preheat the oven to 350°F (175°C).
- Cover the baking dish with a lid or aluminum foil and bake for 15 minutes.
- Remove the cover and continue baking for an additional 15 minutes until the top is golden brown and crispy.
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Serve:
- Once baked to perfection, remove the casserole from the oven and serve hot, garnished with fresh parsley if desired.
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Make-Ahead Option:
- If preparing the casserole ahead of time, cover it and refrigerate.
- Before serving, bring the casserole to room temperature, then bake covered for 30 minutes until heated through.
Serving Suggestions:
This Brown Rice, Nut & Tempeh Casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete and satisfying meal. It’s equally delicious served hot or cold, making it a versatile dish for any occasion. Whether you’re a dedicated vegetarian or simply looking to incorporate more plant-based meals into your diet, this casserole is sure to impress with its rich flavors and wholesome ingredients. Enjoy the comforting warmth and nourishment of this delightful dish, and savor every bite as you share it with loved ones.
Nutritional Information (per serving):
- Calories: 340.2
- Fat Content: 19.4g
- Saturated Fat Content: 2.5g
- Cholesterol Content: 0mg
- Sodium Content: 357.1mg
- Carbohydrate Content: 33g
- Fiber Content: 3.3g
- Sugar Content: 2.3g
- Protein Content: 11.9g
Final Thoughts:
Whether you’re a seasoned cook or a novice in the kitchen, this Brown Rice, Nut & Tempeh Casserole recipe is guaranteed to elevate your culinary skills and delight your taste buds. With its wholesome ingredients, robust flavors, and simple preparation, it’s the perfect dish to add to your repertoire of go-to recipes. So why not give it a try? Gather your ingredients, roll up your sleeves, and embark on a culinary adventure that’s sure to leave you craving more. Happy cooking! 🌿🍚🥜
