A good amount of work, but very festive.
| Ingredients | Step |
|---|---|
| ⅓ c. brown basmati | Cook the basmati (perhaps soaked, then boiled with ⅔ c. water, then lid added to steam over simmer for 30 minutes until the water is gone, then let stand). |
| ½ c. wild rice | Cook the wild rice (perhaps boiled 45-60 minutes with 1½ c. water). |
| ½ c. sushi rice | Cook the sushi rice (perhaps rinsed well, then boiling ½ c. water without rice, then adding rice and stirring for 2-3 minutes, then simmering with lid for 10-15 minutes, then let stand). |
| 1½ medium onion, diced | Saute. |
| 1 c. carrot, diced 4-5 stalks celery, diced |
Add and continue to saute until the vegetables are fully relaxed. |
| ¾ t. thyme, dried ½ t. red pepper flakes |
Stir in and saute a bit longer. Then remove vegetables from skillet. |
| 8 oz. tempeh | Crumble into the now-empty skillet. Cook over high heat until golden brown. Maybe start with a splash of water to get some steaming too. When cooked, stir the vegetables back in and heat through. |
| balsamic vinegar soy sauce/tamari |
Pour atop. Let sizzle. Stir together. Taste and repeat as necessary. |
| ½ c. sunflower seeds, toasted ½ c. parsley |
Sprinkle atop and/or stir together. |
Source: unknown