Rice and Tempeh Salad with Herbs

3 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 15 min Standing : 10 min
560 calories/serving

Ingredients

1 1/3 cup basmati rice 260 g
4 tbsp extra virgin olive oil 60 mL
3 tbsp lemon, freshly squeezed 1 lemon
2 tbsp soy sauce 30 mL
2 tsp curry powder 6 g
1 1/2 cup lentils (canned), rinsed and drained 375 mL
2 green onions/scallions, finely sliced
2 cloves garlic, finely chopped
1/2 cup Italian parsley, fresh, finely chopped 40 g
2 tsp fresh basil, finely chopped 2 g
ground pepper to taste [optional]
240 g tempeh
1 tbsp balsamic vinegar 15 mL
1 clove garlic, finely chopped
2 tsp canola oil 10 mL

Method

  1. Cook the rice. Let stand in the refrigerator at least 30 min (this step can be made ahead).
  2. Meanwhile, prepare the tempeh. Cut each 8oz (240g) tempeh block into 4 squares, then cut each square into 2 triangles. Combine half of the soy sauce, balsamic vinegar, and garlic in a bowl. Place the tempeh into the bowl then let marinate for about 15 min, turning the pieces once to cover them well. Make sure that both sides of the tempeh are covered with the marinade.
  3. Heat canola oil in a pan over medium-high heat. Add the tempeh pieces and sauté until golden-brown, about 5 min.
  4. In a small bowl, combine the olive oil, lemon juice, soy sauce, and curry.
  5. Put the rice in a salad bowl. Add the lentils, green onion, garlic and herbs. Pour the vinaigrette over the salad, add a little ground pepper, then toss gently. Add the tempeh, let stand 10 min then serve.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

560

Fat

23 g

35 %

Saturated 3.5 g
+ Trans 0 g

18 %

Cholesterol

0 mg

Sodium

290 mg

12 %

Carbohydrate

68 g

23 %

Fibre

10 g

42 %

Sugars

3 g

Net Carbs

58 g

Protein

23 g

Vitamin A

9 %

Vitamin C

26 %

Calcium

11 %

Iron

41 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B6, Vitamin E, Vitamin K, Zinc
Good source of  :
Pantothenic Acid, Vitamin B1, Vitamin B2
Source of  :
Calcium, Omega-3, Omega-6, Vitamin A, Vitamin C

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Fruits 0
Vegetables 0
Meat and Alternatives 1
Fats 3

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.