Lemon Risotto with Tempeh

2 comments

Yesterday it was a beautiful day: out in the morning for a commission (yes, why make a bank transfer from PC when the new employee is soooo good looking:-P), then with Mom to pick blackberries, lunch, then macrobiotic blackberry jam (too much agar agar, though), then shopping at the supermarket … how to conclude it? With a risotto with a stolen from Vegaliciuos, for instance. This site is really interesting, recipes are many and varied, research can be made according to the ingredients you want to use or you’ve got at hand … Yes, I like it! Lately I’m trying a lot of recipes and often I would have made some changes to the dishes, after tasting them: not here. It was so perfect. And I really liked it, so I think I’ll make it again in the future.


Ingredients:
(serves 2)
1 shallot
1 tablespoon of sesame oil
1 cup of half-wholegrain rice
2 cups of vegetable broth
parsley
2/3 of a cake of tempeh
2 tablespoons of lemon juice
1 small onion

Method:
Preheat the oil in a pan, add chopped shallots and cook until it becomes a bit transparent. Then add rice, stirring well to roast all the grains, and pour the broth. Meanwhile, cut the cake of tempeh in half the thickness, and then into small rectangles (I did 16 “tiles”:-P). Heat a nonstick pan without any seasoning and let the tempeh brown on both sides: just a few minutes. Then chop the parsley, prepare two tablespoons of lemon juice and slice the onion. When the rice is almost done, combine tempeh, parsley and lemon juice, stirring well to amalgamate the flavours (taste to see if lacks of salt). When ready, serve it garnished with slices of onion.
Try it, it’s simple and really good!
Ps: add a vegetable dish and dinner is ready!

Chef: Valina from VeganBlog

  1. EleonoraNW3 12 September 2010 at 19:28

    Well done Valina! I could eat tempeh and rice evey day :-P. I think I’ll prepare this with some red rice I’ve got in my pantry, waiting for the right occasion…:-)


  2. Mimì 16 September 2010 at 13:21

    What fresh risotto. Very good



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