Tempeh is obtained from fermented soy beans and is the main ingredient of this recipe full of colors. The proteins and the fiber of the tempeh go well with the precious carbohydrates and antioxidants of black rice. The salad of carrots and mixed sprouts, alfa alfa, broccoli and radishes, gives to the dish crunchiness and a bit of spicy taste.
1 clove of garlic
1 cm of fresh ginger root
Extra virgin olive oil
150 g of black rice
Sprouts of broccoli, alfa alfa and radishes
Cook the rice in slightly salty water, then drain it and take it apart. In another pot bring to boil the water, put the tempeh and let simmer for ten minutes. Drain the tempeh and cut it into pieces. Let the tempeh cool down. In the meantime prepare a marinade with extra virgin olive oil, the juice of the lemon, 1 tablespoon of tamari, garlic and ginger cut into slices, chopped rosemary, lesser calamint and mint. Put the tempeh in the marinade and let it season for 3-4 hours. Drain the tempeh and serve with black rice and salad of carrots cut into julienne and sprouts dressed with a little olive oil, some drops of lemon and a teaspoon of tamari.