Rice and Tempeh Salad with Herbs

3 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min Standing : 10 min
560 calories/serving

Ingredients

1 1/3 cup basmati rice 8.9 oz
4 tbsp extra virgin olive oil 2 fl.oz
3 tbsp lemon, freshly squeezed 1 lemon
2 tbsp soy sauce 1 fl.oz
2 tsp curry powder 0.3 oz
1 1/2 cup lentils (canned), rinsed and drained 12.8 fl.oz
2 green onions/scallions, finely sliced
2 cloves garlic, finely chopped
1/2 cup Italian parsley, fresh, finely chopped 1.5 oz
2 tsp fresh basil, finely chopped 0.1 oz
ground pepper to taste [optional]
8.5 oz tempeh
1 tbsp balsamic vinegar 0.5 fl.oz
1 clove garlic, finely chopped
2 tsp canola oil 0.4 fl.oz

Method

  1. Cook the rice. Let stand in the refrigerator at least 30 min (this step can be made ahead).
  2. Meanwhile, prepare the tempeh. Cut each 8oz (240g) tempeh block into 4 squares, then cut each square into 2 triangles. Combine half of the soy sauce, balsamic vinegar, and garlic in a bowl. Place the tempeh into the bowl then let marinate for about 15 min, turning the pieces once to cover them well. Make sure that both sides of the tempeh are covered with the marinade.
  3. Heat canola oil in a pan over medium-high heat. Add the tempeh pieces and sauté until golden-brown, about 5 min.
  4. In a small bowl, combine the olive oil, lemon juice, soy sauce, and curry.
  5. Put the rice in a salad bowl. Add the lentils, green onion, garlic and herbs. Pour the vinaigrette over the salad, add a little ground pepper, then toss gently. Add the tempeh, let stand 10 min then serve.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

560

Fat

23 g

35 %

Saturated 3.5 g
+ Trans 0 g

18 %

Cholesterol

0 mg

Sodium

290 mg

12 %

Carbohydrate

68 g

23 %

Fibre

10 g

42 %

Sugars

3 g

Net Carbs

58 g

Protein

23 g

Vitamin A

9 %

Vitamin C

26 %

Calcium

11 %

Iron

41 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B6, Vitamin E, Vitamin K, Zinc
Good source of  :
Pantothenic Acid, Vitamin B1, Vitamin B2
Source of  :
Calcium, Omega-3, Omega-6, Vitamin A, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Fruits 0
Vegetables 0
Meat and Alternatives 1
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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