The Mountain Recipe
Layers of organic brown long-grain rice, sautéed kale, and fried local Smiling Hara Tempeh, topped with our sweet and tangy, tahini-based Korean BBQ sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the brown rice under cold water. In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Sauté the Kale
In a large skillet, heat a tablespoon of sesame oil over medium heat. Add chopped kale and sauté for 5-7 minutes until wilted. Season with salt and pepper to taste.
- 3
Fry the Tempeh
In the same skillet, add sliced tempeh and fry for about 4-5 minutes on each side until golden brown and crispy.
- 4
Make the BBQ Sauce
In a small bowl, whisk together tahini, soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger. Adjust the consistency with water if necessary.
- 5
Assemble the Dish
In a serving bowl, layer the cooked rice, sautéed kale, and crispy tempeh. Drizzle generously with the tahini-based Korean BBQ sauce.
