Mushroom Pineapple Fried Brown Rice With Tempeh Recipes

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MUSHROOM PINEAPPLE FRIED BROWN RICE WITH TEMPEH



Mushroom Pineapple Fried Brown Rice With Tempeh image

This was made entirely from leftovers I had in the fridge last night. I'm a sucker for NEVER letting anything go bad in the fridge, especially yummy leftover veggies like mushrooms, red peppers, scallion and juicy pineapple! Simmering the tempeh cubes in some tamari or soy sauce gives the cubes a real rich flavor. I might add a drop or two of liquid smoke next time.

Provided by Kozmic Blues

Categories     Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2-2 cups cooked brown rice
1 cup mushroom, chopped
1 cup red bell pepper, chopped
4 scallions, sliced (some of the green reserved for topping)
1 cup pineapple, chopped
1 teaspoon canola oil
1 teaspoon sesame oil
1 (8 ounce) package tempeh
1/4 cup soy sauce
water
white pepper, to taste

Steps:

  • Cut the block of tempeh into 1/2 " cubes.
  • In a small sauce pan add soy sauce, tempeh cubes and enough water or broth to cover the cubes.
  • Simmer for about 10 minutes.
  • In the meantime, heat the canola oil over medium heat, add mushrooms, red pepper, and white parts of scallion, and saute until mushrooms shrink a bit.
  • Toss in the pineapple and simmered tempeh cubes.
  • Finally add cooked riced, sesame oil (to taste) and either add a splash of tamari, or the extra liquid and broth from the simmered tempeh.
  • Check for seasoning and add white pepper if desired, top with green parts of scallion and serve.

Nutrition Facts : Calories 172.6, Fat 6.2, SaturatedFat 1.1, Sodium 677.1, Carbohydrate 21.6, Fiber 2.2, Sugar 4.1, Protein 10.3

MUSHROOM PINEAPPLE RICE



Mushroom Pineapple Rice image

Make and share this Mushroom Pineapple Rice recipe from Food.com.

Provided by Dancer

Categories     Pineapple

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 lb mushroom, sliced
1 (8 1/2 ounce) can crushed pineapple, and its liquid
1 teaspoon salt
1 cup uncooked rice
3 tablespoons butter
1/4 cup green onions or 1/4 cup white onion, minced
2 teaspoons soy sauce
1/2 teaspoon ginger
1/4 cup cashews

Steps:

  • Combine pineapple liquid with water to make 2 1/2 cups.
  • In medium sauce pan, bring to boil with salt.
  • Stir in rice.
  • Cover, simmer 20 to 25 minutes or until rice is tender.
  • Meanwhile, melt butter in skillet.
  • Saute onion and mushrooms 5 minutes.
  • Stir in soy sauce, ginger and pineapple; blend well.
  • Add mushroom mixture to rice along with nuts.

Nutrition Facts : Calories 348, Fat 13.1, SaturatedFat 6.4, Cholesterol 22.9, Sodium 868.7, Carbohydrate 52.7, Fiber 1.9, Sugar 9.8, Protein 6.2

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