Monday, July 18, 2016

Black Rice With Chickpea Cream & Mushroom-Tempeh Stir Fry

A satisfying bowl of texture and flavor.
Long ago, I swapped out white rice for brown rice. Occasionally I revisit white rice at Asian restaurants, but that's about it. I no longer prepare it at home. As for brown rice-- those days are somewhat over. Now black rice has become the main rice staple. It is a beautiful rich color. When paired with bright colored foods and sauces, ebony brings a special significant contrast to the plate (or bowl). Quite stunning to view at times.
With a simple chickpea cream and classic tender mushroom-tempeh stir fry, this black rice dish is a delicious comforting well-balanced meal.

Black Rice With Chickpea Cream & Mushroom-Tempeh Stir Fry Ingredients and Preparation

1 cup cooked black rice
2 tablespoon olive oil
1/4 cup red onion, chopped
1 cup portobello mushrooms, chopped
1/2 8 oz tempeh block, chopped and cubed
1 teaspoon salt
1 teaspoon garlic
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon black pepper
1 15 oz can chickpeas, drained
1/2 cup almond milk
3 tablespoon nutritional yeast
1 teaspoon salt
1/2 teaspoon black pepper

avocado (optional)

In a skillet set to medium-high temperature, heat olive oil, red onion, and mushroom.
Add tempeh cubes, salt, garlic, cumin, turmeric, coriander, and black pepper.
Mix together for 8-10 minutes-- when tempeh is browned on all sides.
For chickpea cream-- pulse chickpeas, almond milk, nutritional yeast, salt, and black pepper together until smooth and rich.
Top prepared black rice with stir fry and chickpea cream. Add avocado.

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