Curried Tempeh with Saffron Rice

RisaG posted 02-12-99

* Exported from MasterCook *

Curried Tempeh with Saffron Rice

Recipe By : Vegetarian Times Low Fat & Fast
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked basmati rice
pinch saffron threads
1 1/4 cups vegetable broth or water
1 (8 oz.) package five grain or plain tempeh -- cut in 1.5" strips*
1 medium onion -- chopped
1 medium green or red bell pepper -- seed/coarsely chop
1/2 cup raisins
1 tbsp. honey
2 tsp. curry powder -- mild one is best
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
prepared chutney

Cook the rice according to package directions, adding saffron to the cooking water.

Meanwhile, heat 1/4 cup broth or water to bubbling in a large nonstick skillet over medium heat. Add tempeh, onion, and bell pepper. Cook, stirring, until vegetables are crisp-tender, about 7 minutes, adding more broth or water as necessary to prevent sticking.

Stir in remaining broth or water and the other ingredients (except chutney). Bring to a simmer and cook, stirring occasionally, until flavors are blended and sauce has thickened, about 5 minutes. Serve over hot rice with chutney on the side if desired.

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