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🍽️ Wok with Rice, Broccoli, and Tempeh

497 kcal · 30 min · 4 servings

Ingredients

• 1 small shallot
• 2 tsp olive oil (6 ml)
• 60 g parboiled rice (or paella rice)
• 2 tbsp apple juice (30 ml)
• 200 ml vegetable broth
• 1 pinch turmeric powder
• salt
• pepper
• 0.5 red bell pepper
• 50 g broccoli
• 50 g tempeh
• 45 g mushrooms (3–4 mushrooms)
• 50 g peas (frozen; thawed)
• 1 pinch cayenne pepper
• dried thyme
• 1 tsp lemon juice

Instructions

1. 1. Peel the shallot.
2. 2. Chop the shallot very finely.
3. 3. Heat one teaspoon of oil in a pan.
4. 4. Sauté the shallot for two minutes over medium heat.
5. 5. Add the rice to the pan.
6. 6. Fry the rice for two minutes.
7. 7. Add apple juice, 150 milliliters of broth, and turmeric.
8. 8. Cook the rice for 25 minutes over low heat.
9. 9. Cook the rice until al dente, so that it has almost completely absorbed the liquid.
10. 10. Season the rice with salt and pepper.
11. 11. Wash the bell pepper.
12. 12. Remove the core of the bell pepper.
13. 13. Cut the bell pepper into cubes.
14. 14. Clean the broccoli.
15. 15. Wash the broccoli.
16. 16. Divide the broccoli into small florets.
17. 17. Cut the tempeh into pieces.
18. 18. Clean the mushrooms.
19. 19. Slice the mushrooms thinly.
20. 20. Heat the remaining oil in a pan.
21. 21. Fry the tempeh for six minutes over medium heat until golden brown.
22. 22. Add broccoli, bell pepper, mushrooms, and peas.
23. 23. Sauté the vegetables for four to five minutes.
24. 24. Deglaze the vegetables with the remaining broth.
25. 25. Bring the mixture to a boil.
26. 26. Add the vegetable mixture to the rice in the pan.
27. 27. Mix everything well.
28. 28. Season the pan with salt, pepper, cayenne pepper, thyme, and lemon juice.

Nutrition per serving

• kcal: 497
• Protein: 23 g · Fett/Fat: 15 g · Carbs: 66 g