The colors of autumn in this single dish made of brown rice, tempeh, seasonal cooked and raw vegetables. A combination of really interesting tastes and textures. A suggestion to reduce the prep time when cooking: you can steam the pumpkin the day before with the beetroot. You can also prepare the beetroot pesto and keep it in the fridge ready for use 😉
Ingredients (for 2 people):
- 120 g Brown Gange rice
- 200 g steamed pumpkin
- fresh thyme
- vegetable broth q.s.
- 100 g of tempeh
- Tamari sauce q.s.
- extra virign olive oil q.s.
- fresh ginger q.s.
- 2 tablespoon of beetroot pesto (http://www.gustovegetariano.com/en/beetroot-and-pantelleria-capers-pesto/)
- mix of green boiled leaves (kale, beet … )
- 200 g of violet cabbage
- apple vinegar q.s.
- lemon juice q.s.
- Salt q.s.
- Remember to soak the rice the night before.
- Drain the rice and rinse it well; put it in a saucepan; cover it with the broth (the cereal and liquid ratio in this case will be about 1/3) and let it boil; cover and cook it, low heat, for about 30 minutes or for the time specified on the package. At the end of cooking, when the broth has been completely absorbed, add a tablespoon of extra virgin olive oil and a pinch of salt and leave to rest.
- Finely cut the purple cabbage and marinate for half an hour in a bowl with lemon juice, apple vinegar and salt (mix and press it sometime, to make it softer and flavor it). Keep it aside.
- Prepare the pumpkin cream: with a hand blender mix it with a tablespoon of extra virgin olive oil and a pinch of salt.
- Squeeze the green leaves and sauté in a pan with a tablespoon of extra virgin olive oil and a whole clove of garlic; room to taste, add some grated fresh ginger and set aside.
- Marinate the tempeh in extra virgin olive oil, Tamari sauce, fresh grated ginger for about 15 minutes; sauté in a pan with some extra virgin olive oil for 4/5 minutes.
- Now everything is ready to be served: in a bowl put the rice, the pink beetroot pesto, the green leaves, the orange pumpkin cream, and the purple cabbage. Add some leaves of fresh thyme and enjoy your meal 🙂