Wednesday, April 02, 2008

Oh my...... Leafy greens!

YUM! Phil has been in town for a few weeks, and tonight I wanted to share with him one of my favorite recipes I picked up over the winter, but I couldn't find it on the internet again. That was probably good luck, because I ended up improvising instead and just tossing things in the pan until it wouldn't stir anymore without slopping food all over the stove.

Banzo Bean, Brown Rice Bru-haha:
1 16oz Can Garbanzo Beans
1.5 cups dry brown rice, cooked
1 package of whole grain tempeh
1/2 of a sweet onion chopped coarsly
9 cloves of garlic, finely chopped(maybe you want to use like 1 or 2???)
Greeeeeeens! (we used red kale, green collards, and green cabbage)
3 tbsp tahini
2 lemons
Soy sauce or Bragg's liquid aminos
Extra virgin olive oil
Sesame Oil

Heat a large skillet on med-high and coat with a couple table spoons EVOO. Cut tempeh into bitesize pieces and cook until browned on all sides. Add garbanzo beans and onion to skillet. Toss and cook on medium heat until onions are soft and become translucent. Add cooked rice and toss for a minute or two, then add finely chopped greens and garlic. I put the kale and collards in at this point, but held off on the cabbage because I wanted a little more crunch. Stir frequently and cook for another five minutes. Add the cabbage if you're using it. In a bowl, stir together soy sauce, tamari and lemon juice. Stir until homogeneous. Remove skillet from heat and serve up right away. Add a couple dollops of tamari mixture on top and stir in. The heat will decrease the viscosity of the sauce and spread nicely into the rice and bean dish.


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