Tempeh with chard and brown rice

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 250 g tempeh
• 300 g chard
• 2 ripe tomatoes
• 3 garlic cloves
• 2 tbsp olive oil
• 150 g dry brown rice
• 1 pinch chilli flakes, optional
• 1 tbsp soy sauce, optional
• Salt and black pepper to taste

Step-by-step method

1. Start with the rice: rinse and cook in water for the package time, usually 30–40 minutes. Drain if needed.
2. Cut tempeh into cubes and steam for 10 minutes. Wash the chard; separate the stalks from the leaves and chop both.
3. Heat the olive oil in a wide frying pan. Brown the tempeh for about 5 minutes, turning to colour the pieces.
4. Add chopped garlic, chard stalks and chilli. Fry for 2–3 minutes, then add the leaves and two tablespoons of water.
5. Cover and cook for 5–8 minutes, stirring until the chard is tender. Add diced tomatoes and heat for another 2 minutes.
6. Taste, season and serve over the rice. Add soy sauce only if wanted and adjust salt after adding it.