Tempeh and Brown Rice
1 cup dry brown rice cooked to instructions in 2.5 cups water to yield 2 cups cooked brown rice
1/2 red onion chopped
1 head broccoli tips chopped
Fresh juice of 1 Lemon
1 block of organic Lightlife Tempeh cubed
1/4 cup tahini
1 T olive oil
Pinch each of Cayenne Pepper & Himalayan salt
About 2 Large or 4 small servings.
Cook brown rice and set aside.
Chop onions and add to cast iron skillet to sauté
Add broccoli and tempeh to brown about 15-20 adding cayenne and salt and small amounts of water to prevent burning
squeeze juice from lemon into tahini
Spoon tempeh and veggies over brown rice and drizzle with tahini and lemon