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Wild Rice And Tomato Stew
2 cups of crushed roasted tomatoes (1 large can)
2 cups of whole fire-roasted tomatoes (1 large can)
2 cups of precooked wild rice
3 tablespoons of olive oil for frying
one 8 ounce package of flavored tempeh, cubed
6 ounces of baby spinach rinsed
1 teaspoon of dried oregano
1 teaspoon of minced garlic
Salt to taste
Freshly-ground black pepper to taste
4 ounces of mini baguette
8 ounces of firm goat cheese
Basil leaves for garnish |
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Combine tomatoes in large saucepan, using spoon to stir together and to slightly break up whole tomatoes. Add wild rice, and heat mixture over medium-low.
Meanwhile, heat olive oil in large skillet over medium-low. When hot, add cubed tempeh, and sauté, stirring often, until crisp and browned. Remove from heat and drain on paper towels.
Add spinach, oregano and garlic to tomato mixture and season to taste.
To make the croutons: Cut mini baguette into 12 equal slices, allowing 3 slices per serving. Cut goat cheese into 12 slices, layer on bread and broil until cheese softens and bread toasts.
Just before serving, stir tempeh cubes into stew. To serve, ladle stew into four large soup bowls. Garnish with basil leaves and toasted goat cheese croutons.
This recipe yields 4 servings.
 
Per Serving: 740 Cal; 40g Prot; 36g Total Fat (16 Sat. Fat); 66g Carb.; 60mg Chol; 660mg Sod.; 11g Fiber.
Wine Suggestions: The tomatoes, the grains and the goat cheese are the controlling flavors. Look for a wine to meet the acid in the tomatoes and to stand up to the goat cheese. Try Antinori Chianti Classico Tenute Marchese Antinori Riserva.
Comments: This luscious, nourishing stew stars several complementary flavors -- roasted tomatoes, wild rice and goat cheese -- with fried, cubed tempeh as an embellishment. Note that tempeh is available in many different flavors, so pick one that brings some garden-fresh flavors to the stew. Look for the precooked wild rice sold in foil packets in specialty food stores. Serve this substantial entrée with a toasted baguette and a simple, light dessert such as poached pears. This recipe is generous enough to serve up to six people.
Formatted for MC7 08-14-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 92 Calories; 10g Fat (97.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 Fat.
Vegetarian Times, November 2002
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