- 1 cup long grain brown basmati rice, washed
- 1 3/4 cups water or stock
- pinch of sea salt
- 1-tablespoon sesame oil
- 1 clove garlic, minced
- 1-teaspoon ginger, minced
- 1 onion, small diced
- 1 carrot, small diced
- 12 snow peas, sliced on diagonal
- handful of bean sprouts
In a quart saucepan, add water and bring to a boil. Add rice and sea salt. Cover, reduce heat to very low and simmer until all the water is absorbed (about 40 minutes).
In a saute pan, heat sesame oil. Add onions and saute until translucent. Add garlic, garlic and carrots; saute for 3 minutes more until tender.
Add snow peas and bean sprouts; season with salt and turn heat.
Add cooked vegetables to the rice and mix thoroughly.
TO ASSEMBLE: Place curry coconut milk sauce on the bottom of a plate. Place rice in the middle and tempeh around the rice. Serve immediately.
