October 7, 2010: Ginger Brown Rice and Roasted Pear and Baked Tempeh

I made the very best baked Tempeh.  However, I didn't come up with the recipe myself, I got it from Heidi Swanson's 101Cookbooks.  I have marinated Tempeh using this recipe a number of times before, but it's never been as good as it was today.  I allowed it to marinate for overnight before baking so that the Tempeh not only absorbed the flavors of the marinade (Maple Syrup, Chipotle, Soy Sauce), but it also softened and became incredibly tender. My boss even said  it is better than the Tempeh we serve at the restaurant!


What's Tempeh (because I realize that not everyone knows)? 
Tempeh is a fermented Soybean product. It undergoes a natural fermentation that binds the whole soybeans into a cake like block.  It is sold at healthy grocery stores like Whole Foods.  Pronounced Temp-Ay,  it's nutritious, full of protein and fiber, and so delicious.  When marinated right, I have to say that Tempeh is one of my favorite foods.
Okay, so now that I've explained it let me say that the marinated Tempeh perfectly with the Ginger Brown Rice with  Roasted Pear.  Sounds a bit weird at first, but it was not! I was inspired by this posting on the Kitchn. I thought about making the actual pancakes, since I love pancakes so much, then got an incredible craving for short grain Brown Rice, then thought "oh, cooked with Ginger!" then I thought, "ahhh, and Roasted Pear to sweeten it up!", and next thing I knew I had some bomb ass Rice!

In the photo I have the Tempeh next to the rice, as if you might eat the two separately, but I quickly found out that the Tempeh and Rice together equaled pure bliss.  The sweet and salty Tempeh with the fruity sweetness of Pear...!

It was harder than I imagined to get my rice really gingery.  I cooked it with an inch of sliced ginger, then shredded some more in, then to take it to the next level added a bit of dried Ginger.  In the end I reached my gingery goal.

Next time  I'm making Ginger Brown Rice PUDDING with Roasted Pear : )

Ginger Brown Rice and Roasted Pear

and Baked Tempeh

(the Tempeh recipe I got from 101cookbooks.com. Click here for the link!)

Marinated Tempeh

1/2 cup Cooked Short Grain Brown Rice

1 inch sliced Ginger

1/2 inch Ginger for grating

1/2 - 1 tsp Dry Ground Ginger

1 tbsp Olive Oil

1 Barlett Pear Cored and Diced

2 tbsp Raisins

1/4 tsp Toasted Sesame Oil

1/4 Sea Salt

a touch of Ground Black Pepper 

Start by Marinating the Tempeh, and allowing it to hang out in the refrigerator for at least 2 hours, though I prefer overnight.

When you're ready to cook the meal, start by cooking 1/2 cup of Short Grain Brown Rice (or more, but I think of this as a serving for two).  Follow the directions for cooking Brown Rice, and add 1 inch of peeled and sliced Ginger to the water as it cooks.  When it is almost finished cooking, grate 1/2 inch of Ginger and add to rice, along with 1/2 - 1 tsp of Ground Ginger.  

Halfway through the cooking of the Brown Rice, toss the diced pear in 1 tsp of Olive Oil, and roast at 400 degrees for about 20 minutes, or until fragrant and starting to brown.  

Also, roast the Tempeh at this time.  It can go into the oven with the Pear.  I recommend flipping it halfway through the roasting time so that both sides are cooked.

When the Rice and Roasting is complete stir in 1/4 teaspoon of Sea Salt, then the Pear along with 2 tbsp of Raisins.  Also add 1/4 teaspoon of Toasted Sesame Oil and a bit of freshly ground Black Pepper. 

Stir, and serve hot along with the Baked Tempeh.  If necessary, reheat the rice in the pot before adding the Sesame Oil.